Roasted corn with basil-shallot vinaigrette

Roasted Corn with Basil-Shallot Vinaigrette
Makes: 4 servings, about ½ cup each
To make ahead: Cover and refrigerate for up to 1 day.
All you need:
3 cups fresh corn kernels
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh basil
1 tablespoon minced shallot
1 tablespoon red-wine vinegar
¼ teaspoon salt
Fresh ground pepper to taste
All you do:
1.       Preheat oven to 450 degrees F.
2.       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.
3.       Combine basil, shallot, vinegar, salt and pepper in a medium bowl. Add the corn; toss to coat.
4.       Serve warm or cold.
Per serving: 165 calories, 8g fat (1 g sat, 6 g mono); 0 mg cholesterol; 23 g carbohydrates; 4 g protein; 3 g fiber; 163 mg sodium; 332 mg potassium.

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