This delightful tapas recipe is brilliant for parties and gatherings.

  • Serves: 16 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • Spanish

    Parma Sweetcorn Tapas

    Recipe Information

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    1 pack Baby Sweetcorn

    88g pack Parma Ham

    40g Genovese Specially Selected Pesto

    40g Bramwells Mayonnaise

    40g Brooklea Greek Style Yogurt

    Black Pepper and Sea Salt

    30ml Specially Selected Olive Oil


    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Cook the sweetcorn in some boiling salted water for 5 minutes, then drain and allow to cool slightly.

    Cut the Parma ham in half and wrap each baby corn in the Parma ham.

    Place onto a baking sheet and drizzle over the olive oil, then sprinkle with some black pepper.

    Bake in the oven for 10 minutes.

    Meanwhile, mix the pesto, yogurt and mayonnaise together.

    Serve the corn alongside the pesto dip.

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