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