Sun Dried Tomato Baked Corn on the Cob

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flavored corn on the cob

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.

  • ServingsServings


  • 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.