Too classy to be called a side dish this Jubilation on a plate, shows a meal can be posh without eating a cow.
Roasted Corn with Basil-Shallot Vinaigrette
Perfect for: “The little Black Book of Indiscreet Recipes”
- 3 cups fresh corn kernels
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh basil
- 1 tablespoon minced shallot
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- Preheat oven to 450°F. Wash the ears of corn well. Cut the ends off and peel the husks off.There will be lots of “silk”. Best way to clean that off is with a brush with long soft bristles. In summer keep a brand new paint brush handy that can be run through the dishwasher. Do your best, you wont get it all, but that should not stop you from trying.Then with sharp knife cut the kernels from the ear.Toss corn and oil to coat and spread out on a large baking sheet. Sprinkle with kosher salt and drizzle the tiniest drizzle of Agave nectar through the corn. This will help make up for not just now pulling the ear from the stalk. Bake, stirring once, until some kernels begin to brown, about 20 minutes.
- Combine basil, shallot, vinegar, salt and pepper in a medium bowl. Add the corn; toss to coat. Serve warm or cold.Tips & NotesMake Ahead Tip: Cover and refrigerate for up to 1 day.
You can also use this recipe substituting Asparagus for cornIt is possible to use frozen corn if it is thawed first.Can use sliced green onions instead of shallots and balsamic vinegar instead of red wine and it still turns out elegant.
Oscar Wilde said it & completely identified my Master Indy: “I have the simplest tastes. I am always satisfied with the best.”Forever property of Master Indysocialslave
To satisfy and restore.To nourish, support and maintain.To gratify, spoil,comfort and please,to nurture, assist, and sustain…..I cook!