Roasted Corn with Basil/Shallot Vinaigrette
Our yummy Hagerman corn is still plentiful so here’s another wonderful and easy fresh corn recipe that I think you’ll all enjoy.
3 C. fresh corn kernels—about 3 ears
2 Tblsp. olive oil
1/4 C. chopped fresh basil
1 Tblsp. minced shallot
1 Tblsp. red wine vinegar
1/4 Tsp. salt
Pepper to taste
Heat oven to 450
Toss corn and oil together so the corn is well coated and spread on a baking sheet lined with parchment paper.
Bake stirring once 1/2 way through for about 20 minutes
Combine basil, shallot, vinegar, S&P in a bowl and add corn kernels.
Serve warm or cold.
This can be made one day ahead.
PS—One of my favorite ways of cooking our wonderful corn is in the micro. First I slightly cut the soft end just a bit and then I soak the ears in cold water for 1/2 hour. Then I wrap them in a damp paper towel and place them in the micro—2 minutes per ear so if only 1 ear, 2 minutes; 2 ears = 4 minutes; etc. I take them out carefully, take the husk off and voila, crunchy crisp corn for your delight. If it’s too crunchy for only 2 minutes, cook a bit more.
For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com Call Margot for personal cooking help @ 721-3551.
Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.