Roasted Corn Salad - Innit

Ingredients

4 Servings

Produce

  • Garlic Clove 2 cloves

  • Italian Parsley 1/2 cup

  • Fresh Basil 2 cups

  • Fresh Shallot 1/2

  • Yellow Corn on the Cob 3

Pantry

  • Extra Virgin Olive Oil 5/8 cup

Dairy & Eggs

  • Grated Parmesan Cheese 1/3 cup

Spices

  • Black Pepper 1 pinch

  • Kosher Salt 2 tsp

Preparation

  1. Roast Corn

    Preheat oven to 400F. Rub corn with olive oil, salt & pepper. Roast on a sheet tray in oven for 12 to 15 min.

    • 3, halved Yellow Corn on the Cob
    • 1 tsp Kosher Salt
    • 1 pinch Black Pepper
    • 2 Tbsp Extra Virgin Olive Oil
  2. Make Pesto

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

    • 2 cloves Garlic Clove
    • 1/2 cup Extra Virgin Olive Oil
    • 1/2 Fresh Shallot
    • 2 cups Fresh Basil
    • 1/2 cup Italian Parsley
    • 1/3 cup Grated Parmesan Cheese
    • 1 tsp Kosher 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 450 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 6.0 g 30%
Unsaturated Fat 31 g  
Low Cholesterol 5 mg 2%
Sodium 1300 mg 60%
Total Carbohydrate 29 g 10%
Fiber Total Dietary 4 g 13%
Sugars Total 9 g  
Protein 7 g 14%
Good Source: Vitamin C 24 mg 25%
Calcium Ca 108 mg 8%
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By Innit Culinary Team