Roasted Corn With Basil Shallot Vinaigrette Food

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ROASTED CORN WITH BASIL-SHALLOT VINAIGRETTE



Roasted Corn With Basil-Shallot Vinaigrette image

Make and share this Roasted Corn With Basil-Shallot Vinaigrette recipe from Food.com.

Provided by FeedMePlz

Categories     Corn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 170.4, Fat 7.7, SaturatedFat 1.1, Sodium 149.6, Carbohydrate 26.1, Fiber 3.1, Protein 3.9

SHALLOT VINAIGRETTE



Shallot Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 6

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil

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



Charred Corn Salad with Basil Vinaigrette image

Provided by Kelsey Nixon

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

6 ears fresh corn on the cob, shucked
1 to 2 tablespoons canola oil
Kosher salt and freshly cracked black pepper
1 1/2 cups packed fresh basil leaves
1 clove garlic, grated
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 (10-ounce) container small heirloom cherry tomatoes, halved
1/2 small red onion, cut into small dice

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



Roasted Corn and Orzo Salad image

This is one of my summertime favorites. With fresh vegetables, roasted corn, and feta cheese covering fresh orzo, this will be one of yours too.

Provided by Dan330

Categories     Summer

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons shallots, finely chopped
1/2 cup olive oil
6 large ears of corn, husked and kernels removed
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 orange bell pepper, diced small
1/2 cup green onion, sliced
1 lb cherry tomatoes, halved
2 tablespoons chopped marjoram
2 cups orzo pasta
8 ounces feta cheese

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.

Nutrition Facts : Calories 387.7, Fat 19.2, SaturatedFat 5.7, Cholesterol 21.4, Sodium 537.9, Carbohydrate 45.8, Fiber 4, Sugar 9.1, Protein 11.4

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