Corn salad

Straight out of the freezer and into a pot or pan, you can cook our corn salad just like any fresh vegetables.

Do not de-freeze prior to cooking!

Enjoy our colorful, flavorful, vitamin-rich corn salad as a garnish to meat or fish dishes, with pasta, in omelets, as a side salad, or as your main course.

our delicious recipes
Corn salad


  Per 100g Per 150g
(1 portion)

Energy 275kj|66kcal 413kj|99kcal
Fat 0.5g 0.8g
of which saturated 0.1g 0.1g
Carbohydrates 14.8g 22.3g
of which sugars 4g 5.9g
Fibers 2.7g 4.1g
Proteins 2.6g 3.9g
Salt 0.1g 0.1g

  Per 100g % of R.D.I.
Vitamin A 167.4μg 21%
Vitamin 15.2mg 19%
*% of recommended daily intake

Refrigerator: 24 hours
Freezer -6˚C: 1 week
Freezer -12˚C: 1 month
Freezer -18˚C: see best before

Caution: Once defrosted, do not refreeze
Corn, carrot parisien, peas, red peppers.

Cook straight from the freezer, no need to defrost!

In the pot: Fill a pot with water about 2/3 full, add 1 teaspoon of salt and let it boil over high heat. Add the corn salad directly from the freezer and let it boil with the lid open for 10 to 12 minutes. Adjust the cooking time depending on how soft or crunchy you prefer your vegetables. Finally, remove from the heat and drain.

In the microwave: Cook the corn salad on high heat for about 7 minutes.

Also available