Baby Corn

Not Just a Mini-Me

While the name might suggest otherwise, baby corn isn’t a genetically distinct type of corn. It’s the result of harvesting regular corn varieties incredibly early in their growth cycle, well before the stalks reach maturity and the kernels become full and starchy. This early harvest is what yields that characteristic tenderness and mild, sweet flavor.

More Than Meets the Eye

Don’t underestimate baby corn because of its size! It packs a nutritional punch, providing a good source of fiber, vitamin C, vitamin A, and potassium.

A Culinary Darling

Baby corn’s versatility is a major reason for its popularity. You’ll find it adding a pop of texture and sweetness to:

• Stir-fries: Baby corn is a stir-fry staple, absorbing flavors beautifully while retaining its crunch.
• Salads: Adds color, texture, and subtle sweetness.
• Soups and curries: Gives these dishes an unexpected and delightful textural element.

You can find baby corn in fresh, frozen, or canned forms at most grocery stores. The fresh variety offers the most dynamic crunch, while canned baby corn is incredibly convenient.

Cooking with Baby Corn

Baby corn cooks quickly and can be enjoyed in a myriad of ways:

• Sauté: A quick sauté with garlic and butter brings out its natural sweetness.
• Roast: Roasting intensifies the sweetness and adds a delightful caramelization.
• Raw: Enjoy its crisp texture straight from the can or the fresh cob.

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