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 Garlic Cloves
   • 1/2 cup Extra Virgin Olive Oil
   • 1/2 Fresh Shallot
   • 2 cups Fresh American 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.

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	Amount per serving	Daily value percentage
Calories	450 kcal
Total Fat	37 g	47%
Total Saturated Fat	6 g	30%
Unsaturated Fat	31 g
Low Cholesterol	5 mg	2%
Sodium	1300 mg	60%
Total Carbohydrate	28 g	10%
Fiber Total Dietary	3 g	12%
Sugars Total	9 g
Protein	7 g	14%
Good Source: Vitamin C	22 mg	25%
Calcium Ca	92 mg	8%

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	Amount per serving	Daily value percentage
Iron Fe	1.9 mg	10%
Potassium K	480 mg	10%
Vitamin E	5 mg	35%
B-Vitamins
Thiamin	0.2 mg	20%
Riboflavin	0.1 mg	8%
Niacin	2.5 mg	15%
Pantothenic Acid	1.1 mg	20%
Vitamin B-6	0.2 mg	10%
Folate (B9)	78 µg	20%
Vitamin B-12	0.1 µg	4%

By Innit Culinary Team