Tomato Corn Bake with Havarti

Tomato Corn Bake with Havarti

prep time

minutes
cook time

minute
servings
6

Ingredients










Cooking Instructions

1

Heat 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.


*Butterkäse, fontina or Monterey jack may be substituted.


Ingredients










Cooking Instructions

1

Heat 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.


*Butterkäse, fontina or Monterey jack may be substituted.


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