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.