Lemony Tomato Corn Bake with Wisconsin Havarti


2 ears fresh corn (1 1/2 c. kernels)
1 pint grape tomatoes, halved
2 Tbsp. olive oil
2 cloves garlic, minced
1/3 c. mayonnaise
2 Tbsp. fresh lemon juice
Salt and pepper, to taste
1 c. (4-oz.) Wisconsin Havarti cheese*, grated
1-2 Tbsp. fresh basil leaves, chopped

Preheat oven to 425° F. Cut 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.

*Wisconsin Butterkäse, Fontina or Monterey Jack may be substituted.

Makes 6 servings.

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.

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Lemony Tomato Corn Bake with Wisconsin Havarti

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