Roasted Corn With Rosemary #RSC

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: 1 hr
• 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

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.