Rosemary Ricotta Corn, an easy side dish recipe ready in less than 10 minutes!
This post is sponsored by Libby’s®. All opinions are my own. Thanks for supporting brands I love so I can keep bringing you more fabulous recipes!
Rosemary Ricotta Corn, is the best quick side dish recipe I’ve had in a long time! It’s easy enough for a weeknight meal, but also fancy enough for holiday meals! You may remember my recent Mini Pea Soup Bread Bowls, well I have another great recipe for you today with Libby’s® Vegetable Pouches! This time I used Libby’s® Whole Kernel Sweet Corn, for this quick side dish that will be on your table in less than 10 minutes. Can’t beat that!
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If you haven’t already, check out Libby’s® Vegetable Pouches! They come in 5 varieties: Sweet Peas, Whole Kernel Sweet Corn, Cut Green Beans, Sliced Carrots, and Mixed Vegetables. The vegetables cook right in the pouch so you don’t even have to dirty a pot. Love that!
To cook, you tear the pouch about 1 inch and drain the liquid. Then microwave for about 45-50 seconds. That’s it! Wasn’t that easy?!
While the corn is in the microwave, in a microwave safe bowl, stir together the ricotta cheese, butter, garlic, rosemary, salt and pepper.
While the corn is cooling slightly, put the ricotta cheese mixture in the microwave for about 30-45 seconds or until heated through. Stir in the corn and it’s done!
It’s really that quick and easy! Rosemary Ricotta Corn in less than 10 minutes! It’s probably more like 5 minutes, but it does take a minute or two sometimes to gather all the ingredients. Cost per serving is also reasonable at about $1.00.
Hope you enjoy!
Rosemary Ricotta Corn Recipe
Ingredients
- 1 (14 oz.) pouch Libby's® Whole Kernel Sweet Corn
- 1/3 cup ricotta cheese
- 1 tablespoon unsalted butter cubed
- 2 teaspoons fresh rosemary chopped
- 1 garlic clove minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 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.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Tracy says
Whoa, I’d never thought of putting ricotta and corn together but this recipe makes it make sense! Love the addition of rosemary too for an extra added savory touch. And in only 10 minutes? Perfect.
Julie says
Sounds delicious. I learned how to make ricotta a few years ago.
Sharee Hill says
Ricotta is my favorite! This sounds like a really good combination with the rosemary. Beautiful side dish for the holidays.
Tara says
Yum! I definitely need to check out those vegetable pouches. Such a great easy side for the holiday table. I bet my kids would love it.
Allison - Celebrating Sweets says
I happen to have all these ingredients in my kitchen right now. Can’t wait to try this!