Products Used
Greek inspired Corn on the Cob
Elevate your next BBQ with our Greek inspired Corn on the Cob. This recipe uses crumbled feta, oregano and lemon butter as well has a handful of dill for garnish.
- 30 minutes
- 6 as 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
Method:
- 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.
- 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.
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