INGREDIENTS

• 4 whole corn on the cob
• Salt & black pepper to taste 
• 1 tbsp. extra virgin olive oil
• 1 jar Sacla' Fresh Coriander & Chilli Pesto
• Pinch chilli flakes
• 50g butter, melted
• 1 whole chilli, finely sliced

INSTRUCTIONS 

1. Preheat oven to 200°C/180°C fan. Lay corn in a roasting tin, season and smother with olive oil and a jar of Sacla' Classic Basil Pesto and half of the chilli flakes.
2. Cook in the oven for 35-40 mins. or until tender, turning half way (if roasting with husks pulled back, cover loosely with foil so they do not burn).
3. Brush corn with the remaining Sacla' Pesto to serve along with a drizzle of melted butter, a further pinch of chilli flakes and black pepper.Transfer to a serving dish and garnish with fresh chilli to serve.