Greek inspired Corn on the Cob

Greek inspired Corn on the Cob

Serves 6 as a side


1 packet Green Isle Mini Corn on the Cob

100 grams salted butter

2 teaspoons dried oregano

Zest of ½ a lemon

½ a red onion, finely chopped

75 grams feta cheese, crumbled

Handful of dill


  1. Place the Green Isle Mini Corn Cobs into boiling water. Cover, bring back to the boil and simmer for 4 minutes then remove from the water and set aside.
  2. Place a griddle pan over a high heat or preheat your BBQ and drizzle the corn with the olive oil.
  3. 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.
  4.  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.
  5. Serve the corn garnished with the red onion, feta and some dill.