Rosemary Ricotta Corn


Recipe by Lisa Huff with Snappy Gourmet

1 Libby's® Vegetable Pouches
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 Libby's® Whole Kernel Sweet Corn according to package directions.

Meanwhile, mix together ricotta, butter, rosemary, garlic, salt, and pepper in small microwavable bowl until well combined. When Libby's® Whole Kernel Sweet 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.