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    Roasted Chicken with Smokey Orange Sauce View Edit
    Roasted Cod with Lima Beans View Edit
    Roasted Corn and Garlic Couscous View Edit
    Roasted Corn with Basil-Shallot Vinaigrette View Edit

    Servings: Not specified

    Directions

    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.

    Ingredients
    • 3 cups fresh 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

    Parsed from recipe text (no separate ingredient records).
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