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Roasted Corn With Rosemary #RSC Recipe

Roasted Corn With Rosemary #RSC Recipe

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Ingredients:

Serving

2 cups fresh corn , removed from the cobs
1 cup heavy cream
4 oz butter, melted
2 sprigs fresh rosemary leaves, minced
1 garlic clove, finely minced
8 grape tomatoes, halved
1 sprig fresh rosemary (to garnish )
reynolds wrap foil

Directions:

Preheat oven to 400 degrees. Line a cookie sheet with Reynolds Wrap foil, and grease lightly. Roast corn in the oven for 20 minutes, turning every 5 minutes. Meanwhile, in a 2 quart casserole dish, combine the heavy cream, butter, garlic, and minced rosemary. Stir in roasted corn. Top with grape tomato halves. Bake at 400 degrees for 20 minutes. Garnish with a sprig of fresh rosemary.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	374.45 Kcal (1568 kJ)
Calories from fat	313.71 Kcal
		% Daily Value*
Total Fat	34.86g	54%
Cholesterol	102.05mg	34%
Sodium	26.26mg	1%
Potassium	241.97mg	5%
Total Carbs	15.83g	5%
Sugars	2.32g	9%
Dietary Fiber	2.36g	9%
Protein	3.25g	6%
Vitamin C	6mg	10%
Vitamin A	0.3mg	9%
Iron	0.8mg	4%
Calcium	30mg	3%

Amount Per 100 g
Calories	274.6 Kcal (1150 kJ)
Calories from fat	230.06 Kcal
		% Daily Value*
Total Fat	25.56g	54%
Cholesterol	74.84mg	34%
Sodium	19.26mg	1%
Potassium	177.44mg	5%
Total Carbs	11.61g	5%
Sugars	1.7g	9%
Dietary Fiber	1.73g	9%
Protein	2.38g	6%
Vitamin C	4.4mg	10%
Vitamin A	0.2mg	9%
Iron	0.6mg	4%
Calcium	22mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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