Herbed Corn-On-The-Cob

• 1 Reynolds® Oven Bag, Large Size


• 1 tablespoon flour


• 1/2 cup water


• 1/4 cup margarine or butter, diced


• 2 tablespoons grated Parmesan cheese


• 1/2 teaspoon dried rosemary leaves, crushed


• 1/2 teaspoon salt


• 1/8 teaspoon pepper


• 3 to 4 medium ears fresh or frozen corn-on-the-cob

ADD water, margarine, cheese, rosemary, salt and pepper to oven bag. Squeeze oven bag to blend in flour. Place corn in oven bag; turn oven bag to coat corn with sauce.Arrange corn in a single layer.

CLOSE oven bag with nylon tie; six 1/2-inch slits in top.

MICROWAVE on HIGH power 9 to 14 minutes or until corn is tender, rotating dish once after 5 minutes.Let stand in oven bag 2 minutes.Stir sauce; serve over corn.