Origin: Vietnam

• Description
• Applications
• Storage
• Recipe

• Baby corn is small, averaging 1 to 2 centimeters in diameter and 4 to 10 centimeters in length, and has a straight and slender cylindrical shape with slight tapering toward the ends of the ear. The color of the corn is a pale yellow to cream-colored. Unlike mature corn, Baby corn is entirely edible, and the cobs have a somewhat flexible nature. Baby corn is tender and succulent with a snap-like crunch, containing a mild, subtly sweet, earthy, and vegetal taste.

• Baby corn has a neutral, subtly sweet, and vegetal flavor well suited for fresh and cooked preparations. The way the corn is prepared is primarily determined by whether the Baby corn is fresh or canned. Fresh Baby corn can be added to green salads for added crunch, or it can be served with creamy dips as an appetizer. It can also be tossed into soups, curries, and stews, boiled or steamed and mixed into rice or noodle dishes. Baby corn pairs well with bell peppers, peas, broccoli, cauliflower, meats, poultry, and beef, seafood, tofu, herbs such as parsley, basil, and cilantro, and spices including cumin, curry powder, turmeric, paprika, garlic, and ginger.

• Store in the fridge.
  

• Buttered Baby Corn

  Ingredients:

  1 lb. pack of baby corn
  3 tablespoons butter
  1 tablespoon vegetable oil
  1 tablespoon paprika
  1/2 teaspoon black pepper
  salt, to taste
  

  Instructions:

  1. Heat a heavy skillet. Once it is hot, add the oil and butter until it melts. Don't let it burn!
  2. Add baby corn, sprinkle with paprika, pepper and salt.
     
  3. Sautee baby corn for about 4 minutes.
     
  4. Serve immediately.