Roasted Corn Salad - Innit

Ingredients

4 Servings

Produce

  • Sweetcorn 3

  • Basil 40 grams

  • Shallot 1

  • Parsley 30 grams

  • Garlic Clove 4 cloves

Pantry

  • Canola Oil 2 tablespoons

  • Extra Virgin Olive Oil 120 milliliters

Dairy & Eggs

  • Grated Parmesan Cheese 25 grams

Spices

  • Salt 39 grams

  • Black Pepper 1 teaspoon

Preparation

  1. Roast Sweetcorn

    Preheat oven to 205 C. Rub sweetcorn with rapeseed oil, salt & pepper. Roast on a baking tray in oven for 12 to 15 min.

    • 3, halved Sweetcorn
    • 2 teaspoons Salt
    • 1 teaspoon Black Pepper
    • 2 tablespoons Canola Oil
  2. Make Pesto

    Combine ingredients in a food processor. Blend on low until chopped well.

    • 3 cloves Garlic Clove
    • 120 milliliters Extra Virgin Olive Oil
    • 1 Shallot
    • 40 grams Basil
    • 30 grams Parsley
    • 25 grams Grated Parmesan Cheese
    • 1 1/2 tablespoons Salt
  3. Taste

    Place corn on a platter & top with the pesto sauce. Garnish with more parmesan & parsley leaves.

Nutrition

  Amount per
serving
Daily value percentage
Calories 460 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 6.0 g 29%
Unsaturated Fat 31 g  
Low Cholesterol 5 mg 2%
Sodium 3920 mg 170%
Total Carbohydrate 30 g 11%
Fiber Total Dietary 4 g 13%
Sugars Total 9 g  
Protein 7 g 14%
Vitamin C 22 mg 25%
Calcium Ca 92 mg 8%
Iron Fe 1.8 mg 10%
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By Innit Culinary Team