Corn with a spicy twist

From bbqs to family dinners to salds, corn on a cob is one of the most versatile vegetables.

It also has a whole day dedicated to it too. That's National Corn on the Cob Day which takes place on Saturday 11 June and whether eaten plain, buttered and seasoned to perfection, sweet summer corn just can’t be beaten.

For those looking to up their corn on a cob game, Green Isle has this recipe.

Grilled Corn, Feta, Chili & Basil Salsa

Serves: 4

Total time: 25 - 30 minutes


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


• 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!