Pops of sweetness in every bite, slathered with melted butter and a variety of seasonings… my mouth is watering just thinking about it.

Learn how to cook corn on the cob in the oven in a few easy steps, plus all the different ways to add extra flavor!

Corn on the Cob in the Oven

Corn on the cob is a whole personality in the Midwest. Like… Legit.

A person in a corn costume is a mascot for a sports team. Corn is a huuuuge deal in Iowa. And this recipe brings that same fairground energy straight to your kitchen. 

No grill? No problem. You’re still getting juicy, golden, roasted goodness in every buttery bite.

I roast corn on the cob in my oven when the weather’s acting up, or I just don’t feel like messing with propane and grill tongs.

That caramelization? Chef’s kiss. The butter? Everywhere. It’s sweet corn season magic.

And yes, I promise you’ll catch me stealing the first ear before it even hits the table. #NoApologies

While corn on the cob couldn’t be simpler to prep, there are plenty of different ways to cook it. 

You should try my perfect stove top version too. Between that and corn on the cob in the oven, you’ll be making it all year long!

Or, maybe you want to use the crockpot, Instant Pot, or an air fryer. These cooking methods allow you to enjoy the same flavor as oven roasted corn on the cob without heating up your whole kitchen.

That’s a win-win!

Looking for something more decadent? Try my Candied Bacon-Wrapped Roasted Corn! Sweet kernels and smoky strips of bacon are sprinkled with brown sugar for a sticky, sweet coating.

And don’t miss our Corn and Bacon Casserole and Chicken Corn Chowder for pure comfort dinners!

INGREDIENT NOTES

• Corn on the Cob: Look for ears with bright green husks and firm (not shriveled) kernels. Peel back the husks about a quarter of the way to check.
  
  When summer’s over, make this same recipe with frozen corn on the cob! Thaw it completely in the fridge, then bake until browned.
  
• Unsalted Butter: Room temperature butter spreads a lot easier. Swap with seasoned or compound butter for more flavor.
  
  Need a butter substitute? Olive, vegetable, or even coconut oil can be used instead. You just need some kind of coating so the kernels don’t dry out.
  
• Salt & Pepper: Start with a little bit and add more to taste.

VARIATIONS

Spicy Butter Corn: Mix cayenne or chipotle powder into the butter before spreading.

Citrus Hint: Try a compound butter with lemon or lime zest.

Garlic Herb Corn: Combine butter with minced garlic and chopped parsley or chives.

Mexican Street Style: Slather baked corn on the cob with mayo, sprinkle on cotija cheese and chili powder, and finish with fresh lime juice.

Parmesan Roasted Corn: Top with grated Parmesan and Italian seasoning during the last 5 minutes of baking.

Sweet & Salty: Brush with honey butter and a pinch of sea salt before serving.

BAKED CORN ON THE COB FAQ

TOOLS NEEDED

• Large baking sheet
  
• Aluminum foil
  
• Small bowl (if using compound butter)
  
• Spatula or butter knife
  
• Tongs

Enjoy!

With love, from our simple kitchen to yours.

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How to Make Corn on the Cob in the Oven + Video

Make Corn on the Cob in the Oven with just 10 minutes of prep and your choice of seasonings! A simple side dish for any season.

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 178cal

Author Donna Elick

Ingredients

• 8 ears corn on the cob husks and silk removed
• 8 tablespoons unsalted butter room temperature
• 1 teaspoon kosher salt or more to taste
• 1 teaspoon fresh ground black pepper or more to taste

Instructions

• Preheat the Oven: Preheat oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
• Season the Corn: Place 8 ears corn on the cob on the prepared baking sheet. Spread about half of the 8 tablespoons unsalted butter evenly over the corn. Sprinkle it with 1 teaspoon kosher salt and 1 teaspoon fresh ground black pepper to taste.
• Bake the Corn: Bake for 30 to 45 minutes, turning the corn occasionally, until the kernels are tender and beginning to brown in spots.
• Finish with Butter: Remove from the oven. Spread the remaining butter over the warm corn and sprinkle with additional salt and pepper, if desired.
• Serve: Serve hot and enjoy!

Video

Notes

Make-Ahead Tips: You can butter and season the corn up to 1 day in advance. Store tightly covered in the fridge until ready to bake.

Storage: Wrap leftovers in foil and refrigerate for up to 3 days.

Reheating: Reheat in the oven at 350°F wrapped in foil, or microwave on a plate covered with a damp paper towel.

Freezing: This recipe is best enjoyed fresh, but you can freeze cooked corn for up to 3 months. Wrap each ear in plastic wrap and store in a freezer-safe bag.

Flavor Tip: We love to mix things up with a little heat! Combine 4 tablespoons of softened butter with a dash (or more) of cayenne pepper for a spicy twist. Smear it on before baking or brush it on at the end for a smoky, spicy finish.

Nutrition

Serving: 1ear of corn | Calories: 178cal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 306mg | Sugar: 6g | Fiber: 2g | Calcium: 6mg | Iron: 1mg

Originally published April 2014, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Corn on the Cob in the Oven + Video appeared first on The Slow Roasted Italian.

This is one of the best shrimp recipes. I love all the flavors of this complete meal – and the delicious shrimp stand out as a crowd favorite. 

It’s a popular dish for a main course, and you can’t go wrong with adding some of that sweet Thai chili sauce. 

What I enjoy about this recipe is that it’s versatile. You can eat the tender shrimp just like it is, or make shrimp tacos or even bang bang shrimp pasta as well. 

The creamy sauce and large shrimp make a delicious combination that gives you plenty of options. 

The next time that you’re craving cooked shrimp – keep this recipe handy! This copycat Bang Bang Shrimp recipe is the perfect simple main dish loaded with flavor! No soggy shrimp here!  

Bang Bang Shrimp

I am a huge fan of Cheesecake Factory. From their wonderfully long and diverse menu to their luscious cheesecakes — and especially their Bang Bang Shrimp!

If you’ve never tried this Thai shrimp entrée, it is a symphony of flavors and textures, down to the crowning sweet toasted coconut.

When you make my Cheesecake Factory Bang Bang Shrimp at home, you can enjoy all of the same coconut Thai shrimp curry flavors in under 30 minutes — in your slippers!

Serve air fryer calamari as a crispy seafood warmup appetizer to this dish! Or stick to Cheesecake Factory with our copycat buffalo blasts!

Craving more Cheesecake Factory recipe copycat dishes? Cajun Jambalaya Pasta is another seafood favorite, Evelyn’s favorite pasta is absolutely delish, and  Chicken Madeira or Steak Diane are sure to please any palate.

Don’t forget a warm loaf of brown bread and a slice of Key Lime Cheesecake to finish off your meal!

Love shrimp dinners? Pair them with our Copycat Coconut Shrimp Painkiller Sauce!

Ingredient Notes and Substitutions

• Shrimp – Choose medium shrimp (uncooked)  that has been peeled and deveined (or do it yourself if it’s really fresh raw shrimp). 
  
  You can also use frozen shrimp — you’ll just need to thaw it in the refrigerator overnight.
  
• Veggies – You’ll need onion, carrot, zucchini, and peas for an authentic Cheesecake Factory recipe copycat. 
  
  However, this is a great clean-out-the-fridge recipe! Try bell pepper, broccoli, green beans, baby corn, and mushrooms.
  
• Peanut Butter – This recipe calls for smooth peanut butter, but if you only have crunchy peanut butter on hand, that will definitely work! 
  
  No-stir brands such as Skippy and Jif work best — natural peanut butter won’t melt as well. 
  
• Coconut Milk – Full-fat canned is the way to go! The kind in a carton is thinner and much less creamy.
• Sweet Chili Sauce – Find this with the Asian food at the grocery store. 
  
  This bright red sauce is a dynamic balance of tangy sweet heat derived from red Thai chilies, plus sugar, rice vinegar, garlic, and ginger.
  
• Fish Sauce – You’ll also find this in the international aisle. If needed, soy sauce is an easy swap!

There are a few ways that you can alter this recipe as well – just know that it will change the flavor from being a copycat recipe – but likely still delicious! 

Adding spicy mayo sauce, hot chili sauce, or hot oil is a great way to kick up the heat level in this easy Bang Bang Shrimp recipe. 

You can also add other seasonings to this dish, like garlic powder, black pepper, onion powder, or sesame seeds.

Some people like to add their favorite hot sauce or creamy spicy sauce for more bold flavor on this delicious crispy shrimp. 

A squeeze of fresh lemon juice on top is so good on seafood recipes like this! 

You can also swap out the shrimp and make bang bang chicken as well. It pairs really well with the sauce mixture and is a great way to create your own version of this recipe to enjoy. 

Top with fresh parsley and you’ve got a similar version with just a little twist! 

Cheesecake Factory Recipe Copycat Tips and Tricks

• Cook with the tails on. These have extra flavor that will seep into the Thai shrimp as they cook. Once they’ve cooled, you can chop off the tails for easier eating.
  
• Add toppings. Bang Bang Shrimp is even more delicious with chopped peanuts, toasted coconut, and green onions sprinkled over the top!
  
• Customize the flavor. I find Cheesecake Factory Bang Bang Shrimp to be a little on the sweet side. 
  So, I prefer more Thai Sweet Chili Sauce (plus pepper) in the coconut curry sauce. 
  
  Prepare the recipe with the lower amount, then taste first before changing the amounts or adding any additional ingredients.
  
  Add sriracha for an even spicier sauce, or lime juice for some tang. If you prefer it sweeter, stir in some extra brown sugar.
  
• Don’t forget the rice! Start your rice before cooking this dish so it’s all ready at the same time. 
  
  For a restaurant-worthy presentation, use a measuring scoop to place cooked rice in the center of a low bowl. 
  
  Then, carefully spoon the shrimp and sauce around the mound.

Bang Bang Shrimp Recipe FAQ

Kitchen Tools You Will Need

• Wide Stainless Steel Pan –  Using a wide stainless steel pan allows you to cook your Thai shrimp in one batch. 
  
  It also heats evenly and quickly, which allows your food to cook faster and develop that pretty sear on the outside.
• Garlic Press – One of my most used kitchen tools! It minces garlic with one squeeze, with the peel still on!
• Microplane/Zester – This is great for zesting ginger, garlic, citrus, and even cheese. You will use it practically every day!

Storing Leftover Thai Shrimp Curry

Allow copycat Bang Bang Shrimp to cool, then transfer to an airtight container and refrigerate for up to 5 days.

To reheat, carefully pour the shrimp with sauce into a skillet on the stove. Simmer over low heat until warmed through.

If you want to freeze this dish, it’s best to store the seafood and sauce separately. 

Thai shrimp curry will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight before reheating.

Enjoy!

With love, from our simple kitchen to yours.

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Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Enjoy Bang Bang Shrimp whenever the craving strikes, and at a fraction of the price, with this easy Cheesecake Factory recipe copycat!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 – 6

Calories 641cal

Author Donna Elick

Ingredients

Shrimp

• 1 pound medium uncooked shrimp shelled, deveined, tails on
• 2 tablespoon Asian Sweet Chili Sauce
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter

Coconut Curry Sauce

• 1 tablespoon olive oil
• 1/2 large onion chopped
• 1 large carrot julienned and cut into 1” length pieces (1 cup)
• 2 teaspoons freshly grated ginger
• 3 cloves garlic minced
• 2 teaspoons curry powder
• 13.5 ounce can quality coconut milk I like Chaokoh
• 3/4 cup low sodium chicken broth
• 1 tablespoon cornstarch
• 3 tablespoons brown sugar
• 3 tablespoons smooth peanut butter
• 2 tablespoons less sodium soy sauce
• 2 tablespoons lime juice
• 1-2 tablespoons Asian/Thai Sweet Chili Sauce like Mae Ploy (2 for spicier)
• 1 tablespoon fish sauce may sub soy sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• sriracha to taste optional

Add later

• 1 small zucchini julienned and cut into 1” length pieces (1 cup)
• 1/2 cup frozen petite peas

Garnish

• 1/3 cup toasted sweet coconut flakes
• 1/4 cup peanuts chopped
• 2 green onions chopped

Instructions

• Add shrimp to a medium bowl along with 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce and 1/4 teaspoon salt. Stir to combine and set aside while you prep your veggies. (Shrimp may sit at room temperature for 30 minutes or refrigerate for up to 8 hours.)
• Melt one tablespoon butter over medium high heat in large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer (you may need to work in 2 batches). Cook shrimp just until opaque, about 3 minutes, then flip over and cook another 2-3 minutes until cooked through. Remove shrimp to a cutting board. Chop off tails when cool enough to handle/while sauce is simmering.
• Using the now empty skillet (don’t wipe out), heat one tablespoon olive oil over medium-high heat. Add onions and cook three minutes. Add carrots, ginger, garlic and curry powder and sauté 1 minute. Turn heat to low and add coconut milk. Mix chicken broth with 1 tablespoon cornstarch and add to skillet along with all remaining Coconut Curry Sauce ingredients.
• Bring sauce to a simmer until thickened and the carrots are crisp-tender, about 5 minutes. Stir in zucchini and frozen peas and cook until peas are heated through, about one minute. If you would like a thinner sauce, thin with additional chicken broth or water. For a spicier sauce, add sriracha, for tangier, add lime juice, for sweeter, add additional brown sugar (keeping in mind the coconut will add sweetness).
• Serve with rice and garnish with toasted coconut, green onions and peanuts.

Nutrition

Serving: 1 | Calories: 641cal | Carbohydrates: 39g | Protein: 27g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 150mg | Sodium: 1914mg | Sugar: 23g | Fiber: 5g | Calcium: 147mg | Iron: 6mg

Originally published September 2018, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Cheesecake Factory Bang Bang Shrimp Recipe appeared first on The Slow Roasted Italian.

Blooming Onion Sauce

I have to say, whenever I get onion rings or a similar appetizer at a different restaurant, I’m always craving some of this tasty stuff to go with it!! 

There’s really nothing like it. It has just the right amount of sharp, acidic heat and smoky garlic flavor. And then there’s that creamy texture!!

I honestly eat it with everything. Be sure to pair this with my blooming onion recipe!!

I have a few different copycat sauces up my sleeve!

I make burgers with my copycat Big Mac sauce, that creamy Chick fil A specialty to dip my fries into, and even the iconic Taco Bello nacho cheese for my homemade nachos and Taco Bell Sauce for homemade tacos!

And this Cheddar’s Coconut Shrimp Sauce that pairs beautifully with shrimp!

Ingredients & Substitutions

• Mayonnaise – The rich, fatty body comes from the mayo. You can easily use low-fat, olive oil, or avocado oil variations to build your homemade Outback bloomin onion sauce.
  
• Sour Cream – Adds a nice thickness and tanginess to the mixture. Greek yogurt is a good alternative.
  
  Other than that, no other substitute really adds the same flavor profile. 
  
• Cayenne – A little hotter than paprika, it can be omitted if you don’t want as much spice. For more spice, use chili powder!
  
• Oregano – It’s always better to use dried herbs in sauces like these because they’re more potent and penetrate the body of the mixture a lot better.
  
  Plus, they keep longer!
  
• Ketchup – For a touch of sweetness and acidity, and also that characteristic orange color we all know and love.
  
  Avoid variations… unless you’re feeling up to the spicy ketchup!
  
• Horseradish – I use prepared horseradish, which is different from fresh horseradish.
  
  The fresh stuff is SPICY and STRONG, whereas prepared is pickled in vinegar and much more manageable. 
  
• Garlic – Gotta have it! If you’re using the powdered version, use ½ teaspoon instead.

Tricks for an Outstanding Outback Bloomin Onion Sauce

• Blooming onion sauce is all about balance.

It’s really easy to overdo any one of these seasonings and accidentally overbear the entire sauce.

So when you’re making it for the first time, follow the recipe exactly.

Even if you’re a horseradish lover, don’t throw in an extra tablespoon (yikes!) because you want more of that flavor.

Instead, mix it all up, let it sit, and then taste test to see if you want more of any of the spices. All of those flavors get stronger with time, so you gotta trust the process!

• What should you serve it with?

Blooming onion sauce is an absolute must for anything fried — even fried pickles. So regular fries, of course, and onion rings!

It’s actually great on sandwiches and wraps, too. A crispy chicken sandwich, in my opinion, is just begging for the stuff!

Storing and Serving Bloomin Onion Sauce

I can’t recommend getting one of your own sauce bottles enough!

Not only does it make serving easier, but it’s also easier to just give the bottle a good shake before serving. 

This Outback bloomin onion sauce keeps in the refrigerator for up to a week.

Again, give it a good shake or stir before serving after storing — and don’t let it come to room temperature! 

Can’t get enough restaurant copycats? Our 10 Best Ever Copycat Fast Food Recipes collection has the all-time best ones in one place — better than the originals and cheaper too.

Kitchen Tools You Will Need

• Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.
  
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
  
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.

Outback Bloomin Onion Sauce Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Blooming Onion Sauce (Outback Copycat)

Blooming Onion Sauce is the zestiest, creamiest sauce for your favorite starters! Mix up your own homemade bloomin onion sauce in 5 minutes!

Course Condiment

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

chill time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 1 1/2 cups

Calories 267cal

Author Donna Elick

Equipment

• mixing bowl

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons ketchup
• 2 tablespoons prepared horseradish
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Instructions

• In a medium-sized bowl, combine all the ingredients.
• Mix well until all the ingredients are well combined and the sauce is smooth.
• Cover and refrigerate for at least 30 minutes before serving.
• Stir again before serving. Enjoy!

Nutrition

Serving: 1 | Calories: 267cal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 612mg | Sugar: 4g | Fiber: 1g | Calcium: 43mg | Iron: 0.3mg

Originally published October 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Blooming Onion Sauce (Outback Copycat) appeared first on The Slow Roasted Italian.

Hawaiian Cheesecake Salad

Ever since Chad and I have been together, we have celebrated every special occasion with his family. My family lives across the country so we never even gave it a second thought.

Anyway, as I was saying we spend every holiday with his family and there are a few dishes that you will find at every event we attend. Gigi’s apple salad. It is a family tradition.

It is fruit mixed with whipped cream, and it is delightful. A few years ago it got me thinking.

What if I combined cheesecake and fruit to create an over the top decadent cheesecake salad? Well, I did, and I have to tell you it is the most amazing decadent fruit salad ever.

I am planning for Easter dinner this weekend which is my holiday to host. I started thinking about the fruit salad that I would choose.

I got to thinking about the scrumptious ham that we will be enjoying and then it hit me.

I combined my favorite tropical fruit with a rich and creamy cheesecake filling to create our newest cheesecake salad sensation, and you are going to love it!!!

Cheesecake Salad Recipe Tips:

• Do not pour all of the creamer into the cream cheese at once. It will get clumpy, and no matter how long you beat it, it will stay that way. Trust me on this one.
  
• If the cream cheese and pudding mix get too thick, add in a splash of the cream to loosen it up. Then proceed with the recipe, minus the splash you already used.
  
• If you have to substitute for the creamer, use 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.

To make Hawaiian Cheesecake Salad Ahead

1. Prepare the cheesecake mixture and refrigerate in a bowl or sealed jar. 
   
2. Combine all of the fruit in a large bowl and refrigerate. 
   
3. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit.

For another creamy, no-bake dessert that feeds a crowd with almost zero effort, try our Cherry Cheesecake Lush Dessert!

Want more cheesecake salads? Try our Cherry Pie Cheesecake Salad next!

Enjoy!
With love, from our simple kitchen to yours. 

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Hawaiian Cheesecake Salad + Video

Hawaiian Cheesecake Salad is a scrumptious dessert salad, full of fresh tropical fruit. This recipe is perfect for a summer potluck dish!

Course Salad

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 16

Calories 157cal

Author Donna Elick

Ingredients

• 8 ounce package cream cheese
• 3.4 ounce package instant cheesecake pudding unprepared
• 1 cup International Delight French Vanilla Creamer liquid
• 1 pound strawberries hulled and sliced
• 4 mandarin oranges peeled and sectioned
• 20 ounce can pineapple tidbits drained
• 3 kiwi peeled and cut into half moons
• 2 mangoes cut into bite size chunks
• 1 banana cut into coins
• juice of 1/2 lemon

Instructions

• In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
• Add the dry pudding mix. Beat until well combined. If the mixture is too thick you can add a splash of the measured creamer to losen it up.
• With the mixer on low, slowly add the remaining creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
• In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
• Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
• In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
• Chill until ready to serve or serve immediately.

Video

Notes

Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.

If you are using canned fruit be sure to drain it completely.

To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 157cal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 130mg | Sugar: 21g | Fiber: 3g | Calcium: 41mg | Iron: 1mg

Originally published  April 2017, updated and republished June 2020.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link, your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Hawaiian Cheesecake Salad + Video appeared first on The Slow Roasted Italian.