Sunday, August 22, 2010

Roasted Corn with Basil-Shallot Vinaigrette

Amazing. That's all you need to know.

Roasted Corn with Basil-Shallot Vinaigrette
originally published on

4 ears corn
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.


Janel said...

? -- 4 ears of corn -- cut off the ears?

Robbie said...

Sorry - assumed people would know to trim the kernels off the ears of corn...