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Roasted Corn With Rosemary #RSC

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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!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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