Directions:
Brush each ear of corn with some of the dressing; sprinkle with rosemary. Place brushed ears in a shallow baking pan. Bake at 425°F for 30 minutes, turning once.
Cut each ear of corn crosswise into thirds. Set a 1-gallon resealable plastic bag in a large shallow bowl; place corn and tomatoes in bag. Pour remaining dressing over vegetables. Seal bag; let stand 20 minutes before serving (or chill for at least 4 hours and up to 24 hours, turning bag once or twice).
To serve, arrange spinach leaves on 6 chilled plates. Remove corn and tomatoes from bag with a slotted spoon; reserve dressing. Arrange corn and tomatoes on top of spinach. Pass reserved dressing. Makes 6 side-dish servings. (Recipe from Better Homes and Gardens® 500 Five Ingredient Recipes.)
*See more recipes in our vegetables & salads collection
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