Monday, June 06, 2005

Roasted Corn with Basil-Shallot Vinaigrette

Roasted Corn with Basil-Shallot Vinaigrette (Adapted from Eating Well)

3 cups fresh white 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
1/4 teaspoon fresh ground pepper

Preheat oven to 450

On a large baking sheet, add corn and oil - tossing to coat well.

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 and toss to coat.


  1. Joe,

    As always your cooking inspires me to try things I never would! Can't wait to try the tart recipe, as I'm a huge black pepper fan. For the corn, how many ears does it take for 3 cups?

  2. I used 4 medium to large ears and got just over 3 cups!