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Crispy mini corn

Crispy mini corn

Starter, Side dish, Appetisers and snacks
20 min. preparation

Would you like to make a vegetarian snack to accompany a Christmas drink? Thread crispy mini corn onto cocktail sticks or a skewer and dip them in a delicious guacamole!

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Preparation method

Ingredients

Crispy corn

2 spring onions
5 g flat leaf parsley
3 tbsp hazelnuts
3 tbsp olive oil
600 g mini sweet corn
2 tbsp sesame seeds
2 tbsp flaked almonds
Salt and pepper

Kitchen tools

Stir-fry

EAT ME products in this recipe

EAT ME Mini sweet corn

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Preparation method

Finely slice the spring onion into rings and finely chop the parsley. Roughly chop the hazelnuts.
Heat the olive oil in a wok and stir-fry the corn on a high heat in about 5 minutes until golden brown.
Add the hazelnuts, sesame seeds and almonds. Stir fry briefly until the nuts start to colour. Add the spring onion and parsley. Season with salt and pepper.

Enjoy!

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