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Tomato Corn Bake with Havarti

Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 4 servings
Difficulty Level: Intermediate

Ingredients:

  • 2 ears fresh corn (1 1/2 cups of kernels)
  • 1 pint grape tomatoes, halved
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/3 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • salt and pepper to taste
  • 1 cup (4oz) Buholzer Brother’s Havarti Cheese, grated
  • 1-2 tbsp fresh basil leaves, chopped

Directions:

  1. Heat oven to 425 degrees F.
  2. Cut corn kernels from cob. Place corn and tomatoes in roasting pan, drizzle with olive oil and toss to coat. Sprinkle with garlic. Roast 20-25 minutes until beginning to brown, stirring occasionally.
  3. Meanwhile, in small bowl, combine mayonnaise, lemon juice, salt, and pepper. Remove corn mixture from oven and pour into a 1-quart casserole dish.
  4. Add mayonnaise mixture, Havarti, and basil. Return to oven to melt cheese, about 5 minutes.

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