Today is National Corn on the Cob Day (Friday, 11th of June) So why not celebrate with everyone's favourite side.
Nothing says summer like a juicy, sweet side of Corn on the Cob and with Green Isle’s Frozen Mini Corn on the Cob (RRP €3) you can have this tasty vegetable on the table in minutes. Serve simply with butter or spice it up with flavoured toppings, and this will soon be your go-to dish for BBQs and family meals.
Barbequing the long weekend? Green Isle, Mini Corn on the Cob are the perfect BBQ side, pop on the grill straight from the freezer and cook over a medium heat, turn occasionally until tender. Deliciously sweet on its 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.
Try out the following simple and delicious Green Isle Corn on the Cob recipes this National Corn on the Cob Day:
Green Isle Mexican Inspired Corn on the Cob
Serves: 6, as a side
Ingredients:
1 packet Green Isle mini corn on the cob
3 tbsp olive oil
100g salted butter
1 tsp chipotle chilli powder
1 small red chilli, finely chopped
50g cheddar cheese, finely grated
Salt and pepper, to taste
Coriander leaves, to garnish
Lime wedges, to serve
Method:
Place the Green Isle mini corn on the cobs into boiling water. Cover, bring back to the boil and simmer for 4 minutes then remove from the water and set aside.
Place a griddle pan over a high heat or preheat your BBQ and drizzle the corn 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.
Whilst the corn is cooking, melt the butter in the microwave and stir in the chipotle chilli powder and a pinch of salt and pepper.
When the corn is done, use a pastry brush to lather the corn with the chilli butter, turning them to make sure that everywhere is coated.
Serve the corn sprinkled with the red chilli, cheddar cheese and coriander.
Green Isle Indian inspired Corn on the Cob
Serves: 6, as a side
Ingredients:
1 packet Green Isle mini corn on the cob
½ tsp hot chilli powder
¼ tsp ground cumin
¼ tsp garam masala
100g salted butter
Handful of coriander leaves, chopped
Lime wedges, to serve
Method:
Place the Green Isle mini corn on the cobs into boiling water. Cover, bring back to the boil and simmer for 4 minutes then remove from the water and set aside.
Place a griddle pan over a high heat or preheat your BBQ and drizzle the corn 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.
To make the spiced butter, place the dried spices into a small, dry, frying pan and heat over a medium heat for 30 seconds - 1 minute, until the spices smell fragrant and toasted. Add the butter and a pinch of salt and pepper and cook until the butter has melted.
When the corn is cooked, pour the spiced butter over them and turn to coat in the spiced butter.
Serve to the table with the chopped coriander sprinkled on top and some lime wedges for squeezing.
Green Isle Greek inspired Corn on the Cob
Serves: 6, as a side
Ingredients:
1 packet Green Isle mini corn on the cob
100g salted butter
2 tsp dried oregano
Zest of ½ a lemon
½ a red onion, finely chopped
75g feta cheese, crumbled
Handful of dill
Method:
Place the Green Isle mini corn on the cobs into boiling water. Cover, bring back to the boil and simmer for 4 minutes then remove from the water and set aside.
Place a griddle pan over a high heat or preheat your BBQ and drizzle the corn 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.
To make the oregano butter, mix the butter, oregano and lemon zest together along with a pinch of salt and pepper. When the corn is cooked, divide the butter between them, letting the butter melt all over them.
Serve the corn garnished with the red onion, feta and some dill.
Enjoy!
Slán go fóill,
Danny