Roasted Corn With Basil Shallot Vinaigrette Food

ROASTED CORN WITH BASIL-SHALLOT VINAIGRETTE

Steps:

• 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.

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

CHARRED CORN SALAD WITH BASIL VINAIGRETTE

Steps:

• Preheat a grill pan over high heat.
• Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
• Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
• In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.

ROASTED CORN AND ORZO SALAD

Steps:

• Prepare the vinaigrette by mixing the red wine vinegar, mustard, shallots, and olive oil in a medium bowl.
• Husk and remove kernels from cobs of corn. Then sprinkle with the olive oil and use salt and pepper to season to taste. Spread onto a baking sheet and roast in oven at 400 degrees for 15 to 20 minutes until the corn is tender.
• Prepare the vegetables by dicing the bell pepper, slicing the green onions, halving the tomatoes and chopping the marjoram.
• Make the Orzo by following the directions on its box.
• Toss the vinaigrette, corn, veggies and Orzo. Crumble the feta cheese on top and serve.