Roasted Corn With Basil-Shallot Vinaigrette - cooking recipe

Ingredients

3 cups corn kernels, fresh
2 tablespoons extra virgin olive oil
1/4 cup fresh basil, chopped
1 tablespoon shallot, minced
1 tablespoon red wine vinegar
1/4 teaspoon salt
ground pepper

Preparation

Preheat oven to 450.
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 minute
Combine basil, shallot, vinegar, salt, and pepper in a medium bowl.
Add the corn; toss to coat.
Serve warm or cold.