I like what roasting does to the taste of corn kernels. You can strip the kernels off the cob fresh, or you can roast the whole, husked, silk-removed cobs in the oven, allow to cool some, then strip off the kernels. If roasting whole cobs, you may want to add 5 or 10 minutes to the roasting time. Of course, you can also just slather the vinaigrette on the whole, roasted cobs and forgo the stripping of the kernels.

The size of the cobs will determine how many cobs you will need to get three cups of corn.

3 c fresh corn kernels, or 4, maybe 5 whole cobs, husked, silk removed
2 T extra-virgin olive oil
1/4 c chopped fresh basil, or cilantro, or other herb, or a combination
1 – 2 garlic cloves, finely minced or mashed to a paste
1 T red wine or other vinegar
salt and pepper, to taste

1. Preheat oven to 450ºF. Toss corn kernels with oil and spread out on a large baking sheet. Bake for about 20 minutes, stirring once, until kernels start to brown. Or, put husked cobs, without oil, right on oven racks and roast for at least 20 minutes, perhaps longer, turning the cobs once.

2. Meanwhile, combine remaining ingredients in a serving bowl. Add corn kernels and stir to combine. For whole cobs, combine all ingredients, including oil in a bowl, then spoon over cobs.

3. Kernels can be eaten warm or at room temperature; cobs are best eaten warm.