Roasted Corn With Rosemary #RSC

• 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

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

fresh corn, heavy cream, butter, rosemary, garlic, grape tomatoes, rosemary, foil

Taken from www.food.com/recipe/roasted-corn-with-rosemary-rsc-487719 (may not work)