Archive for the ‘Corn on the cob’ Tag

Roasted Corn with Basil-Shallot Vinaigrette

Doesn’t that picture look ridiculously delicious??? Corn has always been my favorite veggie, especially fresh, in-season, slathered in butter and salt yummy corn on the cob. Unfortunately, corn doesn’t have a lot of nutritional value, and as I got older I realized that slathering it in butter and salt probably doesn’t help much either. I also really like trying out new flavor profiles on old favorites, and this recipe fit that bill as well. I promise, it’s insanely easy….the hardest part is cutting the corn kernels off the ear.

Roasted Corn with Basil-Shallot Vinaigrette

Adapted from Eating Well

  • 3 cups fresh corn kernels (about 3 decent sized ears of corn)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh basil
  • 1 tablespoon minced shallot
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil (I added this in to the original recipe)
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Preheat your oven to 450 degrees F.

While your oven is pre-heating, cut your corn off the cob. Make sure you get as much of the silk off the corn as possible before you cut! Shucking corn is probably my least favorite thing about corn, but the better you shuck, the less stringy stuff you’ll have between your teeth.

Some tips for cutting corn-off-the cob: don’t use a chef’s knife. Use a knife with a thinner blade that has a little bit of flexibility to it (I used a utility knife) . If you use a chef’s knife the corn with just get stuck on the wide blade and causes problems. Always sharpen your knives before cutting off corn (if you can). Don’t cut too close to the ear; you’ll cut the hard, almost plastic-y part of the corn kernel (they aren’t fun to eat). You will make a mess and corn will go flying off in different directions. If you’re really worried about this, use a big bowl with high sides and a flat-ish bottom. Put the ear of corn in the bowl, angle it slightly so the cut corn will fall into the bowl, and then cut down the ear using a gentle, sawing motion. That’s the hard part, I promise.

Toss the corn with 2 tablespoons of olive oil to coat it thoroughly, then spread it out on a large baking sheet. If you have a sheet with raised edges, I recommend using it, as you are going to have to shuffle and turn the corn once during cooking.

Pop the corn in the oven for approximately 20 minutes. Half-way through cooking, stir the kernels once to prevent burning. You want to keep the corn in the oven until it starts to get slightly browned.

Next up is the vinaigrette dressing, featuring basil and shallot. If you’ve never had shallot before, try it! It’s a small, purplish onion that has a little bit of garlicky flavor and is really fantastic when it’s caramelized. Cup up about one tablespoon of your shallot.

Place the minced shallot in a medium bowl and pour the tablespoon of red wine vinegar, salt, and pepper over the shallot. I also added about a tablespoon of olive oil to the mix to cu the vinegar slightly. Let the shallot marinate (or pickle, same difference) in the vinaigrette while the corn continues to cook:

Chop up your basil. The recipe calls for about 1/4 of  a cup, but I just eye-balled it. The size of the basil pieces is up to you, but I’d keep them semi-proportional to the corn kernels and shallot pieces.

Add the basil to the vinaigrette mixture about two or three minutes before you pull the corn out of the oven. If you add it too early, the vinegar will make the basil soft and wilty.

Take the corn out of the oven and allow to cool for a few minutes. The corn should be just beginning to brown when you pull it out of the oven.

Add the corn to the vinaigrette mixture and toss to coat thoroughly. Serve hot or cold. Left overs will keep up to a day or so if covered in the fridge.

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