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Crispy mini corn

Crispy mini corn

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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Crispy corn

  • 2 spring onions
  • 5 g flat leaf parsley
  • 3 tbsp hazelnuts
  • 3 tbsp olive oil
  • EAT ME Mini Corn Product photo
    600 g mini sweet corn
  • 2 tbsp sesame seeds
  • 2 tbsp flaked almonds
  • Salt and pepper

Kitchen tools

  • Stir-fry

Preparation method

  1. Finely slice the spring onion into rings and finely chop the parsley. Roughly chop the hazelnuts.
  2. Heat the olive oil in a wok and stir-fry the corn on a high heat in about 5 minutes until golden brown.
  3. 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.


Nutrition value per person/bite

285 kcal
7 g
24 g
3 g
8 g
5 g
5 g

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