Ingredients
- 3 cups fresh corn kernels
- 2 tablespoon 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
Cooking Directions
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 165
- Carbohydrates: 23g
- Fat: 8g
- Protein: 4g
- Dietary Fiber: 3g
- Saturated Fat: 1g
- Monounsaturated Fat: 6g
- Cholesterol: 0mg
- Potassium: 332mg
- Sodium: 163mg
- Exchanges: 1 1/2 starch, 1 1/2 fat
- Carbohydrate Servings: 1 1/2