• Danny Joyce | Editor

Celebrate National Corn on the Cob Day (11th June) with Recipes from Green Isle!

Ahhh, delicious corn on the cob. One of the delights of summer and there’s even a whole day dedicated to it! National Corn on the Cob Day takes place on Saturday, 11th June and whether eaten plain, buttered and seasoned to perfection, sweet summer corn just can’t be beaten. Pop it on the grill straight from the freezer and cook over a medium heat, turn occasionally until tender. Deliciously sweet on it's own or season with your favourite toppings! From Irish family favourite Green Isle, Mini Corn on the Cob is available now in supermarket stores nationwide and it’s quick, easy and convenient to cook! Carefully selected, picked at their peak and frozen at their freshest to lock in vitamins, minerals and flavour, Green Isle Mini Corn on the Cob contain all the nutrition of fresh vegetables, are a source of fibre and protein and help towards your 5 a day. Green Isle Ambassador Derval O’Rourke has come up with a delicious recipe (below) and commented: “As an ambassador for Green Isle, I’m really enjoying putting together recipes using the huge range of frozen fruit and veg. Corn on the Cob is a particular favourite in our house and so what better way to celebrate National Corn on the Cob Day then jazzing up your corn with some extra ingredients! My Loaded Corn on the Cob is particularly delicious!” Try out these delicious Green Isle Corn on the Cob recipes this National Corn on the Cob Day:

Loaded Corn on the Cob by Derval O’ Rourke Serves 3 Total time: 15-20 mins

Ingredients • 1 x bag Green Isle Corn on the cob • 4 tbsp fat-free Greek-style yogurt • Zest and juice 1 lime • Handful of baby tomatoes, roughly chopped • 1 mango, finely diced • 1 spring onion, sliced • 1 tsp chilli flakes • Fresh mint, roughly chopped. Method: • Place a griddle pan over a high heat or preheat your BBQ and drizzle the corn on the cobs with the olive oil. • Place the corn onto the griddle pan or BBQ and cook, turning occasionally, for about 5 minutes, or until nicely golden and charred all over. Allow to cool slightly. • Mix the yogurt with the lime zest and half the lime juice. Set aside • Mix the tomatoes, mango, spring onion, mint and remaining lime juice in another bowl. Set aside. • Transfer corn to plates, spoon over the yogurt drizzle and scatter the chilli flakes. Top with the additional mixture. • Serve immediately.

Miso Butter & Sesame Corn on the Cob Serves: 4 Total time: 25 - 30 minutes Ingredients • 1 bag Green Isle Mini Corn on the Cob • 100g unsalted butter, melted • 3 tbsp white miso • 3 tbsp black sesame seeds • 3 tbsp white sesame seeds • Japanese schimi powder, optional Method: • Place the required amount of Green Isle Mini Corn Cobs into boiling water. Cover, bring back to the boil and simmer for 6-7 minutes. Alternatively, you can also steam the corn if you prefer. • Melt the butter and mix it with the white miso • Use pastry brush to cover corn in melted butter, miso mix • Roll in sesame seeds and schimi • Serve immediately and enjoy!

Grilled Corn, Feta, Chili & Basil Salsa Serves: 4 Total time: 25 - 30 minutes Ingredients • 1 x bag Green Isle Corn on the Cob • 2 tbsps olive oil • 1 tbsp unsalted butter • 150g Feta, crumbled • ½ red onion, finely diced • 1 red chili, finely diced • 1 bunch basil, roughly torn • 2 tbsp olive oil • Juice of ½ a lime • Salt and freshly ground black pepper Method: • Place the required amount of Green Isle Mini Corn Cobs into boiling water. Cover, bring back to the boil and simmer for 6-7 minutes. Alternatively, you can also steam the corn if you prefer. • Drain and remove the kernels. • Toast kernels in a pan until golden then remove • Mix with feta, diced red onion, chopped chili, torn basil, salt, pepper, olive oil and lime juice. • Serve immediately and enjoy!

Salt & Chilli Corn on the Cob Serves: 4 Total time: 25 - 30 minutes Ingredients • 1 bag Green Isle Mini Corn on the Cob • 1 tbsp sea salt • 1 tbsp cracked black pepper • 1 tsp Chinese 5 spice • 2 tbsps sesame oil • 2 garlic cloves, thinly sliced • 1 long red chilli, thinly sliced • 3 spring onions, sliced • 1 bunch fresh coriander, leaves only Method: • Place the required amount of Green Isle Mini Corn Cobs into boiling water. Cover, bring back to the boil and simmer for 6-7 minutes. Alternatively, you can also steam the corn if you prefer. • Add sesame oil to wok and toss corn until golden, remove from wok • Add garlic, red chilli, spring onion, salt, pepper and 5 spice and toss for 30 seconds, add corn back in and toss to coat then throw in coriander and serve.


Green Isle’s frozen Mini Corn on the Cob (RRP €3.50) is the perfect choice to celebrate with, and you can serve it simply with butter or spice it up with flavoured toppings – the ideal go-to dish for BBQs and family meals this summer! See www.GreenIsle.ie for more information.