Baby Corn: Nine Delicious Recipes

1. 1

   Make the corn clean. Rinse the baby corn with cool, running water and pat dry with clean paper towels.

   • Fresh baby corn may have silks attached to the cobs, so remove these silks while rinsing them.
   • If you're using frozen baby corn, thaw it first and rinse away any remaining ice crystals.
   • Before using canned baby corn, drain the liquid and rinse the corn.
2. 

   2

   Remove the thick ends. Trim the thick stem ends off each cob of baby corn with a sharp kitchen knife. The remaining miniature cob can be left whole.

   • Because baby corn is so small, it is frequently cooked and served whole. However, if desired, you can cut the corn into 1-inch (2-cm) cubes. Cut the corn into 1-inch (2-cm) cubes. 5-cm) diagonals, or cut each mini cob lengthwise in half. It should be noted that cut baby corn takes less time to cook than whole baby corn.

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1. 1

   Heat the water to a boil. Fill a small to medium saucepan halfway with water. Bring the water to a boil over high heat.

   • Meanwhile, fill a medium to large mixing bowl halfway with ice water. Set aside this bowl for later use.
2. 

   2

   For 15 seconds, cook the baby corn. Place the baby corn in the boiling water. Drain the water after about 15 seconds and remove the baby corn from the hot pan. [1]

3. 

   3

   Place the baby corn in a bowl of ice water. Place the baby corn in a bowl of ice water. Place the miniature corn cobs in ice water for 30 to 60 seconds.

   • The ice water stops the cooking process and keeps the corn from becoming soft. When you touch the baby corn, it should still be crisp.
4. 

   4

   Use or serve as desired. Drain and pat dry the baby corn The baby corn can then be served as is or used in other recipes.

   • Blanched baby corn can be mixed into salads, chilled pasta, or other cold dishes.
   • Similarly, blanched baby corn can be added to hot dishes in the last minute or so of cooking. Because the corn is already partially cooked, you won't need to cook it for much longer.

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1. 

   1

   Bring the water to a boil. Fill a small to medium saucepan halfway with water. Bring the water to a boil in the saucepan over medium-high heat.

   • After the water has reached a boil, you can add salt if desired. This can help to extract more flavor from the corn as it cooks. However, do not add the salt before the water begins to boil, as doing so will lengthen the time required to bring the water to temperature.
2. 

   2

   4 to 5 minutes for the baby corn Add the baby corn to the boiling water. Reduce the heat to medium, cover the saucepan, and cook the corn until it is tender-crisp. [2]

   • The corn should be easily pierced with a fork, but it should still have some "bite" or crispness to it. Cook it until it's tender-crisp.
3. 

   3

   Serve Drain the water and serve the hot baby corn immediately.

   • Serve the corn with melted butter if desired. Season the butter with fresh herbs if desired.
   • You can keep any leftovers in a sealed container in your refrigerator, but you should try to use them within one or two days.

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1. 1

   Bring the water to a boil. 2 inches (5 cm) of water in a medium stockpot Place the pan over medium-high heat and bring the water to a steady simmer.

   • Check that the steamer basket fits inside the stockpot's mouth. The basket should be able to rest on the pan's lip without touching the pot's bottom.
2. 

   2

   Fill the steamer halfway with baby corn. Set the steamer basket on top of the stockpot and over the simmering water to steam the baby corn.

   • To promote even cooking, try to arrange the baby corn cobs in an even layer.
3. 

   3

   Cook for 3–6 minutes. Cover the steamer and stockpot with a suitable lid. Steam the baby corn until it is tender.

   • Prick the corn with a fork to see if it's done. It should be easy to pierce while still maintaining some crispness. Baby corn that has passed the "tender crisp" stage can become soggy and unpleasant.
4. 

   4

   Serve Remove the baby corn from the heat and serve immediately.

   • Consider serving the baby corn with butter or olive oil.
   • Refrigerate any leftovers in an airtight container. Within one or two days, use

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1. 

   1

   Warm the oil In a medium skillet or wok, heat 1 tablespoon (15 mL) cooking oil. Place the pan on the stove over medium-high heat.

   • Olive oil works well, but other cooking oils can be used as well. Use vegetable oil, canola oil, or sunflower oil instead.

2. 2

   Cook the baby corn for 2–4 minutes. To the hot oil, add the baby corn. Cook, stirring constantly, until the corn is tender and golden brown on all sides.

   • When bitten or pierced with a fork, the baby corn should feel tender but have some "bite" or crispness to it.

3. 3

   Serve While the baby corn is still hot, drain the oil and serve it.

   • Because the cooking oil will add flavor to the corn, you won't need to add any butter. You could, however, garnish the corn with fresh herbs or a dash of pepper.
   • Keep leftovers in an airtight container in the refrigerator for up to one or two days.

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1. 

   1

   Heat the oil. Pour 2 to 3 inches (5 to 7 cm) 5 cm) of vegetable oil into a large saucepan with a heavy bottom. Heat the oil in a saucepan over medium-high heat until it reaches 350 degrees Fahrenheit (175 degrees Celsius).

   • Check the temperature of the oil with a frying thermometer. If the oil isn't hot enough, the batter may become soggy before the corn is done cooking. If the oil is too hot, the batter may burn before the corn has finished cooking.
2. 

   2

   Combine the batter Meanwhile, whisk together the all-purpose flour, corn starch, chili powder, garlic powder, and salt. Pour in enough water to make a thin, paste-like batter. [3]

   • This is a simple batter, but the spices can be adjusted to produce a stronger or milder flavor.
3. 

   3

   Drench the baby corn in batter. Working in batches, dip the cobs of baby corn into the batter. Turn each baby corn with a fork to coat all sides.

4. 

   4

   Cook the baby corn for 2–4 minutes. Toss several coated baby corn cobs into the hot oil. Fry the corn until golden brown on both sides, flipping once halfway through.

   • To avoid crowding the pan, continue to work in batches. When you add the corn to the oil, the temperature drops slightly, and adding too much at once can cause the temperature to drop too drastically, inhibiting the cooking process.
5. 

   5

   Serve immediately after draining. Transfer the baby corn from the hot oil to a plate lined with paper towels using a slotted spoon. Wait a few minutes, then eat the corn while it's still hot.

   • Deep-fried baby corn is difficult to save and will likely become soggy if reheated after refrigeration. However, if necessary, you can store leftovers in an airtight container in the refrigerator for up to one day.

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1. 

   1

   Heat the broth and seasonings together. Pour the chicken/vegetable broth into a medium frying pan. Bring the seasoned broth to a simmer over medium-high heat after adding the soy sauce, salt, and pepper.

2. 2

   3 to 6 minutes for the baby corn Pour the seasoned broth over the baby corn. Reduce the heat to medium-low, cover the pan, and cook the corn until tender-crisp. [4]

   • Consider turning the corn once during the cooking process. This can help to distribute the broth's flavors more evenly.
   • Cook the corn only until it is tender-crisp. When pierced with a fork or bitten into, it should feel soft but retain some "bite" or crispness.

3. 3

   Serve Remove the baby corn from the broth and serve while it is still warm.

   • Refrigerate leftovers in an airtight container for up to one or two days.

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1. 1

   Preheat the oven to 400° Fahrenheit (200° Celsius). In the meantime, line a baking sheet with nonstick aluminum foil.

2. 2

   Oil the baby corn. Arrange the baby corn on the baking sheet and drizzle with sesame oil. To coat the corn evenly, gently toss with a fork.

   • If desired, sprinkle the coated baby corn cobs with a little salt for an extra flavor boost.
3. 

   3

   Cook the corn for 20–25 minutes. [5] Place the baby corn in a preheated oven and bake until tender and light golden brown.

   • Stir and flip the baby corn cobs halfway through the baking time to promote even browning.
   • When you remove the baby corn from the oven, it should be tender-crisp. If you roast it for too long, it will become uncomfortably soggy.

4. 4

   Serve Remove the finished corn from the oven and serve it while it is still warm.

   • Keep leftovers in your refrigerator in an airtight container. Use within a day or two.

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1. 1

   Fill a microwave-safe dish halfway with baby corn. Place the baby corn in a shallow, microwave-safe dish in a single layer. Pour the water on top of the corn.

   • Cover the dish loosely with its lid or a sheet of microwave-safe plastic wrap.
2. 

   2

   2 to 7 minutes in the microwave Cook the baby corn on high heat until tender-crisp.

   • The cooking time will differ depending on the type and size of baby corn. Because canned baby corn has already been cooked, it should be ready in 2 minutes. Smaller amounts of frozen or fresh baby corn may require 3 or 4 minutes, while larger amounts may require the full 7 minutes. Check the corn at 1 to 2 minute intervals to prevent it from overcooking.

3. 3

   Serve Drain the baby corn and serve it while it is still hot.

   • If desired, top the baby corn with melted butter.
   • Keep any leftovers in an airtight container. Refrigerate for up to a day or two.

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