Carolina Kitchen in College

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Roasted Corn with Basil-Shallot Vinaigrette May 16, 2010

Filed under: Vegetables — kchrismon @ 12:29 am

This dish I was a little skeptical about. Looking at it, it sounds delicious. Then, I started to roast the corn and after 20 minutes, which the recipe originally called for, some of the kernels were dark brown or black. Gross! So I lowered the time, but honestly, I think your best best is to just watch it. Also, it would probably be perfectly delicious if the corn wasn’t roasted. It’s truly a delicious and light dish. Enjoy!


3 cups fresh (or frozen and thawed) 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 16-18 minutes. Watch closely! The kernels will turn black or dark brown if you’re not careful, and all ovens are different. Anyway, combine basil, shallot, vinegar, salt and pepper in a medium bowl. Add the corn; toss to coat. Serve warm or cold.

Adapted from


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