A simple combination - roasted corn with a basil vinaigrette - has a fresh flavor that is pure summer.
Makes 4 servings, about 1/2 cup each
ACTIVE TIME: 15 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
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 taste
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.
NUTRITION INFORMATION: Per serving: 165 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol;
23 g carbohydrate; 4 g protein; 3 g fiber; 163 mg sodium; 332 mg potassium.
Nutrition bonus: Vitamin C (15% daily value).
Exchanges:
1 1/2 starch, 1 1/2 fat; 1 1/2 Carbohydrate Servings.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
Source: Eating Well Magazine, June/July 2005
