Roasted Corn With Rosemary #RSC |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. There's nothing like the taste of fresh corn. When it's roasted to perfection and seasoned with a bit of rosemary, the taste is heavenly! Ingredients:
2 cups fresh corn, removed from the cobs |
1 cup heavy cream |
4 ounces 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:
1. 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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