Roasted Corn With Rosemary #RSC

Name: Roasted Corn With Rosemary #RSC
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
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

Submitted by loftworks

"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!"

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Ready In:: 1hr
Ingredients:: 8
Serves:: 4

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

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.