Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 4 servings
Difficulty Level: Intermediate
Ingredients
- 2 Ears Fresh Corn, 1 1/2 cups
- 1 pint Grape Tomatoes, halved
- 2 tbsp Olive Oil
- 2 Cloves Garlic, minced
- 1/3 cup Mayo
- 2 tbsp Fresh Lemon Juice
- Salt and Pepper, to taste
- 1 cup (4oz) Buholzer Brothers Havarti Cheese, grated
- 1-2 tbsp Fresh Basil Leaves, chopped
Directions
- Heat oven to 425°F.
- ut corn kernels from cob. Place corn and tomatoes in roasting pan, drizzle with olive oil and toss to coat. Sprinkle with garlic. Roast 20 to 25 minutes until beginning to brown, stirring occasionally.
- Meanwhile in small bowl, combine mayonnaise, lemon juice, salt and pepper. Remove corn mixture from oven and pour into a 1-quart casserole dish.
- Add mayonnaise mixture, havarti and basil. Return to oven to melt cheese, about 5 minutes.
Compliments of WMMB
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