Roasted Corn with Basil-Shallot Vinaigrette

Recipe adapted from Eating Well Serves 4 (about ½ cup each serving)

Ingredients

3 cups fresh corn kernels
2 tablespoons canola oil or extra-virgin olive oil
¼ cup fresh basil chopped
2 Tablespoons minced shallot
1 Tablespoon red-wine or white balsamic vinegar
¼ tsp. Salt
Freshly ground pepper to taste

Preparation:

Preheat oven to 450 F. Toss corn with oil to coat well and spread out on large baking sheet, (I like to cover my baking sheet with aluminum foil for easy clean up). Bake stirring once, until some of the kernels begin to brown slightly, about 20 min. Combine the basil, shallots, vinegar, salt and pepper in a medium bowl. Add the corn; toss to coat. May be served warm or cold.