6 Tbs olive oil, divided
2 cups frozen corn, thawed
2 Tbs white balsamic vinegar
1 Tbs lemon juice
1 Tbs maple syrup
1 shallot, minced
2 Tbs sliced chives
1/4 cup chopped parsley
1) Preheat oven to 425F.
2) Bring potatoes and enough salted water to cover by 1 inch to a boil in large saucepan. Boil 12 minutes, then drain and cool.
3) Toss potatoes with 3 Tbs olive oil and season with salt, if desired. Arrange on 9x13 inch baking sheet. Roast 25-28 minutes, or until golden.
4) Meanwhile, mash 1/2 cup corn kernels in medium bowl to release some milk. Whisk in remaining 3 Tbs olive oil, vinegar, lemon juice, maple syrup and shallots. Season with salt and pepper, if desired. Stir in remaining corn kernels and chives.
5) Arrange potatoes on platter. Spoon corn vinaigrette around and over potatoes. Top with parsley leaves. Serve warm or at room temperature.
Review: This was definitely a side dish and not an entree. But it was super delicious. It was both spicy (from the shallots) and sweet. I loved the competing tastes and they combine for a super fancy flavor. I'd love to bring this to a potluck or family meal.