Baby corn is an ear of corn that is picked as soon as the silk forms. The whole ear is edible, cob included. Baby corn has the same sweet and crunchy qualities of mature corn, but offers a more delicate taste and texture. It should be eaten raw or lightly cooked and will absorb the flavours it is cooked with.
Choose baby corn that is fresh-looking and small. If it is still in the husk, the husk should be bright green and pliable. Store baby corn in the husk in the fridge for two weeks, or out of the husk in a plastic bag for one week.
Serving Suggestions: Baby corn is most often found in stir-fry and light Asian dishes. Here are a few more ideas to take advantage of this sweet and crunchy vegetable:
- Marinate baby corn and serve cold as a side dish or in a salad.
- Steam baby corn for about five minutes and serve hot with salt, pepper and a drizzle of olive oil.
- Add baby corn to vegetable soup instead of kernel corn.
- Add baby corn to pasta dishes made with rigatoni. The textures blend very well, and the flavours come alive.