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.
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MORE INFORMATION
| Per 100g | Per 150g (1 portion) |
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| 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 |
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| Per 100g | % of R.D.I. | |
| Vitamin A | 167.4μg | 21% |
| Vitamin | 15.2mg | 19% |
Refrigerator: 24 hours
Freezer -6˚C: 1 week
Freezer -12˚C: 1 month
Freezer -18˚C: see best before
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'-2'. 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'.
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