Rosemary Ricotta Corn


by Lisa Huff - Snappy Gourmet

1⁄3 c ricotta cheese
1 tbsp unsalted butter , cubed
2 tsp finely chopped fresh rosemary (or ¾ tsp dried rosemary)
1 clv minced garlic
1⁄8 tsp salt
1⁄8 tsp black pepper

Prepare corn according to package directions.

Meanwhile, in a small microwave safe bowl, mix together ricotta, butter, rosemary, garlic, salt, and pepper until well combined. When corn is done, place bowl in microwave and microwave ricotta mixture for about 30-45 seconds or until heated through and butter is melted.

Stir corn into ricotta mixture and mix to combine. Serve immediately.