Roasted Corn with Basil-Shallot Vinaigrette
A simple combination - roasted corn with a basil vinaigrette -
has a fresh flavor that is pure summer.
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Ingredients:3 cups fresh corn kernels
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil
1 tablespoon minced shallot
1 tablespoon red-wine vinegar
1/4 teaspoon salt
Freshly ground pepper , to tasteInstructions
1. Preheat oven to 450°F. Toss corn and oil to coat and spread
out on a large baking sheet. Bake, stirring once, until some
kernels begin to brown, about 20 minutes. Combine basil, shallot,
vinegar, salt and pepper in a medium bowl. Add the corn; toss to
coat. Serve warm or cold.
Yeild: 4 servings, about 1/2 cup each
Degree of Difficulty: Easy
Total Time: 40 minutes
Prep Time: 15 minutes
To Make Ahead: Cover and refrigerate for up to 1
day.
Nutrition:
Per serving:165 Calories; 8 g Fat, (1 g saturated
fat, 6 g mono unsaturated fat); 0 mg Cholesterol; 23 g
carbohydrates; 4 g protein; 3 g fiber; 163 mg sodium; 328 mg
potassium;
Nutrition Bonus: Vitamin C (15% daily
value).
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 1/2 fat
Special Health Considerations: Healthy Weight, Low
Sodium, Low Cholesterol, Low Sat Fat, High Fiber, Low Calorie.
See Also:
25 Dinners in 20 Minutes or Less
Healthy Vegetarian Recipes
Grab and Go Breakfast Recipes
Healthy Dinner Recipes Under $3 Per
Serving
Our Favorite Recipes from EatingWell
