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Sun Dried Tomato Baked Corn on the Cob

August 7^th 2012

Contributed by:

Tamar Genger MA, RD

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Recipe

Sun Dried Tomato Baked Corn on the Cob

Recipe is adapted from the Italian Baked Corn by Rachael Ray. This Sun Dried Tomato and Goat Cheese Corn on the Cob is a great new take on corn when not eating meat. The other corns in the picture are baked with herbed butter.

Times

Ready Time : 0 min

Servings

Ingredients

4 ears fresh corn
6 oil packed sun dried tomatoes
2 tablespoons goat cheese
1 cup bread crumbs
1 tablespoon butter

Directions

Using a small food processor, puree sun-dried tomatoes with goat cheese.

In a nonstick skillet, toast breadcrumbs in butter.

Spread some tomato mixture on each ear of husked corn. Lightly coat with breadcrumbs and place on a rack-lined baking sheet; bake at 375 degrees until tender, about 10 minutes.

Nutrients

Servings Per Recipe:

Amount Per Serving

Calories: 268
Total Fat: 11g
Total Carbs: 35g
Dietary Fiber: 4g
Protein: 11g

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Classic Corn on the Cob

About Tamar Genger MA, RD

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

comments

One Response to Sun Dried Tomato Baked Corn on the Cob

says: Itsy Bitsy Balebusta

Goat cheese & sun-dried tomatoes? I already loved corn on the cob as is, but this elevated version, is sure to be my new favorite! Thanks!

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Sun Dried Tomato Baked Corn on the Cob

August 7^th 2012, by Tamar Genger MA, RD

Ready Time: 0

Serving :

Ingredients

4 ears fresh corn
6 oil packed sun dried tomatoes
2 tablespoons goat cheese
1 cup bread crumbs
1 tablespoon butter

Directions

Using a small food processor, puree sun-dried tomatoes with goat cheese. In a nonstick skillet, toast breadcrumbs in butter. Spread some tomato mixture on each ear of husked corn. Lightly coat with breadcrumbs and place on a rack-lined baking sheet; bake at 375 degrees until tender, about 10 minutes.

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