Best 4 Roasted Corn With Basil Shallot Vinaigrette Recipes
Roasted corn with basil shallot vinaigrette is a delightful combination of sweet corn, fresh herbs, and tangy vinaigrette. This simple yet satisfying side dish or snack is a perfect addition to any summer gathering or backyard barbecue. With just a few pantry staples and a handful of fresh ingredients, you can have this vibrant dish on your table in no time. So, fire up your grill or preheat your oven and get ready to enjoy the sweet and savory flavors of roasted corn with basil shallot vinaigrette.
Here are our top 4 tried and tested recipes!
FRESH CORN SALAD
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
CORN SALAD WITH LIME VINAIGRETTE
I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.
Provided by Jen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
- Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g
ROASTED CORN AND ORZO SALAD
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
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
WATERCRESS AND ROASTED-SHALLOT SALAD WITH TANGERINE VINAIGRETTE
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Toss the shallots in the olive oil to coat them. Spread the shallots on a baking sheet and roast for 1 hour, or until golden and very soft. Put the watercress in a large salad bowl. To prepare the dressing: In a medium bowl, combine the mustard, tangerine juice, and vinegar. Gradually whisk in the olive oil to make an emulsified sauce. Whisk in the thyme, salt, and pepper. Pour the vinaigrette over the watercress and toss until coated. Divide the greens among 4 plates and arrange 4 roasted shallots on top of each serving.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
Tips:
- For the best flavor, use fresh corn on the cob. If using frozen corn, thaw it completely before roasting.
- To prevent the corn from drying out, soak the husks in water for at least 30 minutes before roasting.
- Roast the corn over high heat to get a nice charred flavor.
- If you don't have a grill, you can roast the corn in the oven at 425 degrees Fahrenheit for about 20 minutes.
- While the corn is roasting, make the basil-shallot vinaigrette. This dressing is a great way to add flavor and moisture to the corn.
- Once the corn is roasted, remove the husks and silks. Then, brush the corn with the vinaigrette and serve immediately.
Conclusion:
Roasted corn on the cob with basil-shallot vinaigrette is a delicious and easy summer side dish. It's perfect for picnics, potlucks, and backyard barbecues. The corn is sweet and smoky, and the vinaigrette adds a bright and tangy flavor. This dish is sure to be a hit with everyone who tries it.
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