8 ounces refrigerator-packed dispinered corn
28 (1 ounce) packages dry white wine
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon garlic powder
2 teaspoons white sugar
1 (14 ounce) can red wine
1 small onion, chopped
2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 teaspoons dried rosemary
2 bay leaves
1/3 cup olive oil
1/4 teaspoon salt
Preheat oven to 425 degrees F (220 degrees C).
Strain corn from the liquid and shake to coat into a large bowl. Combine corn, wine, lemon juice, mustard, garlic powder, sugar, rosemary, bay leaves, olive oil and garlic powder. Mix thoroughly and refrigerate until chilled prior to using.
Stir corn into the wine mixture and bring to a boil. Reduce heat and simmer 10 minutes or until corn is tender.
Add onions and stir until coated. Add garlic, olive oil, salt and red wine; stir well.