Roasted Corn with Basil-Shallot Vinaigrette: A Taste of Summer’s Sweetness

There’s something about the peak of summer that always brings me back to the simple, unadulterated joy of sweet corn. It’s more than just a vegetable; it’s the very essence of sunshine and long, lazy afternoons. I vividly recall one particular summer, years ago, at a farmer’s market bursting with the season’s bounty. I bought an armful of the most beautiful ears of corn I’d ever seen, their husks a vibrant green. That evening, inspired by a simple idea, I roasted them until they were kissed with char and then tossed them with a bright, herbaceous dressing. The way the sweet corn, the pungent shallots, and the fragrant basil melded together was pure magic – a perfect representation of summer on a plate.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 1 dish
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This dish is wonderfully straightforward, relying on the quality of its few, star ingredients.

• 3 cups corn kernels, fresh
• 2 tablespoons extra virgin olive oil
• 1/4 cup fresh basil, chopped
• 1 tablespoon shallot, minced
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• Ground pepper to taste

Equipment Needed

You won’t need a battalion of gadgets for this recipe, just a few trusty kitchen staples:

• Large baking sheet
• Medium bowl
• Whisk (or a fork)

Instructions

The beauty of this dish lies in its simplicity and the transformative power of heat. Roasting the corn concentrates its natural sweetness and adds a delightful smoky depth, while the vinaigrette provides a zesty counterpoint.

1. Preheat your oven: Begin by preheating your oven to a robust 450°F (230°C). This high heat is crucial for achieving that lovely caramelization on the corn.
2. Prepare the corn: If you’re starting with whole ears of corn, the first step is to shuck them and then cut the kernels off the cobs. Aim to get as close to the cob as possible without cutting into the tough core. You should have about 3 cups of kernels.
3. Toss with oil: In a large bowl, place the corn kernels. Drizzle them with the 2 tablespoons of extra virgin olive oil. Use your hands or a spoon to toss the corn and oil until each kernel is lightly coated. This ensures even cooking and helps with browning.
4. Spread for roasting: Spread the coated corn out in a single layer on a large baking sheet. It’s important not to overcrowd the pan, as this will steam the corn rather than roast it. An even layer allows for maximum contact with the hot air, promoting browning.
5. Roast the corn: Place the baking sheet in the preheated oven. Bake, stirring once, about halfway through the cooking time, until some kernels begin to brown. This will take approximately 20 minutes. Keep an eye on it, as oven temperatures can vary. You’re looking for those beautiful little brown spots that signify deliciousness.
6. Prepare the vinaigrette: While the corn is roasting, you can prepare the vinaigrette. In a medium bowl, combine the 1/4 cup of fresh basil, chopped, the 1 tablespoon of shallot, minced, the 1 tablespoon of red wine vinegar, and the 1/4 teaspoon of salt.
7. Season the vinaigrette: Add a few grinds of ground pepper to the vinaigrette mixture.
8. Whisk the dressing: Whisk these ingredients together until they are well combined. The acidity of the vinegar will start to gently soften the shallots.
9. Combine and coat: Once the corn is roasted and has those lovely browned edges, remove it from the oven. While the corn is still warm, add it directly to the bowl with the basil-shallot vinaigrette.
10. Toss to coat: Toss everything gently to ensure the corn is thoroughly coated with the vibrant dressing. The warmth of the corn will help to slightly wilt the basil and meld the flavors beautifully.
11. Serve: You can serve the roasted corn warm or cold. It’s delicious at either temperature, making it incredibly versatile.

Expert Tips & Tricks

As a chef, I’ve learned that even the simplest dishes can be elevated with a few insider techniques. For this roasted corn, here are some of my favorite ways to enhance it:

• Kernel Selection is Key: For the sweetest, most tender corn, choose ears that are plump and have bright green husks. The silks should be brown and slightly sticky. Avoid ears with dry or wilted husks.
• Don’t Fear the Char: The browning on the corn kernels is where the magic happens. Don’t be shy about letting them get a little dark in spots. This char adds a wonderful depth of flavor that is irreplaceable. If your oven has a convection setting, consider using it for even more efficient browning.
• Mince the Shallots Finely: For the best texture in the vinaigrette, mince your shallots as finely as possible. This ensures they are pleasantly integrated into the dressing without being overly sharp or crunchy.
• Fresh is Best for Basil: While dried herbs have their place, the vibrant, fragrant notes of fresh basil are essential for this vinaigrette. Chop it just before you plan to use it to preserve its color and aroma.
• Taste and Adjust: Always taste your vinaigrette before adding it to the corn, and taste the finished dish before serving. The saltiness of the corn can vary, and your preference for acidity might differ. Don’t hesitate to add a tiny pinch more salt or a splash more vinegar if needed.
• Make Ahead Potential: The vinaigrette can be made a few hours in advance and stored in an airtight container in the refrigerator. Just give it a good whisk before tossing with the freshly roasted corn. The corn itself is best roasted just before serving, but leftovers are still delicious.

Serving & Storage Suggestions

This roasted corn is a culinary chameleon, equally at home as a vibrant side dish or a light main course.

• Serving: To serve, spoon the corn into a attractive bowl. Garnish with a few extra fresh basil leaves if you have them on hand. It’s a stunning accompaniment to grilled meats, fish, or poultry. It also works beautifully as a topping for tacos, salads, or even mixed into a grain bowl. The vibrant colors and fresh flavors make it a perfect addition to any summer gathering.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. The flavors will continue to meld and deepen, making it even more delicious the next day.
• Reheating: To reheat, you can gently warm it in a skillet over low heat, stirring occasionally, or microwave it for short intervals until warmed through. For a fresh burst of flavor, you can always add a tiny drizzle of fresh olive oil and a sprinkle of fresh herbs before serving again. Avoid overcooking when reheating, as it can make the corn mushy.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for a serving of this delicious roasted corn. Please note that these values are approximate and can vary based on the exact size and ripeness of your corn.

Nutrient	Amount per Serving	% Daily Value
Calories	170.4 kcal
Calories from Fat	69 kcal
Total Fat	7.7 g	11%
Saturated Fat	1.1 g	5%
Cholesterol	0 mg	0%
Sodium	149.6 mg	6%
Total Carbohydrate	26.1 g	8%
Dietary Fiber	3.1 g	12%
Sugars	0 g	0%
Protein	3.9 g	7%

Variations & Substitutions

While this recipe shines in its simplicity, feel free to play with it!

• Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the vinaigrette.
• Herb Swap: If basil isn’t your favorite, try using fresh cilantro, parsley, or even a combination of herbs. Mint can also be a surprisingly delightful addition in the summer.
• Citrus Zest: A little bit of lemon or lime zest added to the vinaigrette can provide an extra layer of brightness.
• Add-Ins: For a heartier side, consider adding some diced red onion or bell peppers to the corn before roasting. Some crumbled feta or cotija cheese (if not strictly vegan) would also be a delicious addition after roasting.
• Kernel Alternatives: If fresh corn isn’t in season, you can use good quality frozen corn kernels. Thaw them completely and pat them very dry before tossing with oil and roasting.

FAQs

Q: Can I use canned or frozen corn instead of fresh?
A: While fresh corn is preferred for its sweetness and texture, you can use frozen corn. Ensure it’s completely thawed and patted very dry to prevent steaming. Canned corn is generally not recommended as it can be too mushy and lacks the natural sweetness.

Q: How finely should I mince the shallots?
A: Mince the shallots as finely as possible, almost to a paste. This ensures their flavor is distributed evenly throughout the vinaigrette without overwhelming you with sharp, raw onion pieces.

Q: My oven doesn’t get very hot. What can I do to ensure the corn roasts well?
A: If your oven runs cooler, you might need to increase the roasting time slightly. Keep a close eye on the corn and stir it more frequently to encourage browning. You can also try moving the baking sheet to a higher rack in the oven for more direct heat.

Q: How long does the roasted corn last in the refrigerator?
A: The roasted corn will keep well in an airtight container in the refrigerator for 2 to 3 days. The flavors tend to meld and deepen over time.

Q: Can I grill the corn instead of roasting it in the oven?
A: Absolutely! Grilling the corn is another fantastic way to achieve a delicious char and smoky flavor. Grill the whole ears (husk on or off, depending on your preference) until tender and slightly charred, then cut off the kernels and proceed with the vinaigrette.

Final Thoughts

There’s a profound satisfaction in creating something so simple yet so utterly delicious. This roasted corn with basil-shallot vinaigrette is more than just a recipe; it’s an invitation to savor the vibrant flavors of summer. It’s a dish that speaks of sunny days, fresh ingredients, and the joy of sharing good food. I encourage you to bring this little taste of sunshine to your table. Whether you serve it alongside your favorite grilled dish or enjoy it on its own, I’m confident it will become a beloved staple. And if you find yourself with extra, a warm bowl for breakfast the next morning is an absolute delight. Happy cooking!