Roasted Corn Salad - Innit

Ingredients

4 Servings

Produce

  • Garlic Clove 4 cloves

  • Parsley 1/2 cup

  • Yellow Corn Kernels 3

  • Basil 1 cup

  • Shallot 1

Pantry

  • Canola Oil 2 tablespoons

  • Extra Virgin Olive Oil 1/2 cup

Dairy & Eggs

  • Grated Parmesan Cheese 1/3 cup

Spices

  • Kosher Salt 6 1/2 teaspoons

  • Black Pepper 1 teaspoon

Preparation

  1. Roast Corn

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

    • 3, halved Yellow Corn Kernels
    • 2 teaspoons Kosher 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
    • 1/2 cup Extra Virgin Olive Oil
    • 1 Shallot
    • 1 cup Basil
    • 1/2 cup Parsley
    • 1/3 cup Grated Parmesan Cheese
    • 1 1/2 tablespoons 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 460 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 6.0 g 28%
Unsaturated Fat 31 g  
Low Cholesterol 5 mg 2%
Sodium 3910 mg 170%
Total Carbohydrate 30 g 11%
Fiber Total Dietary 4 g 13%
Sugars Total 9 g  
Protein 7 g 14%
Vitamin C 23 mg 25%
Calcium Ca 98 mg 8%
Iron Fe 2.0 mg 10%
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By Innit Culinary Team