Rachael Ray Every Day

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Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.

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  • Using a small food processor, puree 8 oil-packed sun-dried tomatoes with 1 tbsp. of their oil and 3 tbsp. goat cheese. In a nonstick skillet, toast 1-1/2 cups fresh breadcrumbs in 2 tbsp. 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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