Baby corn is a staple in many Asian and Indian dishes.
Baby corn is exactly what its name implies: small, immature ears picked early from a corn plant. These miniature ears of corn are crisp with a mildly sweet, slightly bitter flavor, and are most commonly served alongside salad bar items. Baby corn is also sold fresh, canned and frozen in a number of grocery stores and delis. Learn a few different ways of serving this crisp, tasty and versatile little vegetable for delicious appetizer dishes.
Fried Baby Corn
Transform a few cans of plain baby corn into an exotic appetizer with this simple batter recipe. Combine 1/2-cup cornstarch with 1 egg, 1/4 tsp. pepper, 1/2 tsp. salt and 1/4-cup cold water. Rinse baby corn, pat dry, dip into batter and fry in a pan with oil until golden brown. Drain on a paper towel and dust with chili pepper, ground ginger and dried cilantro. Squeeze a bit of fresh lemon juice on top just before serving. For extra flavor, saute a bit of minced garlic, chopped red onion and chili peppers and toss with seasoned, fried baby corn.
Marinated
Marinated baby corn is easy to make and can be tossed in a zesty pasta salad or served alone as a tangy, tapas-style appetizer. Whisk 1/2-cup each of olive oil, peanut oil, red wine vinegar and white vinegar. Add 1 tsp. sugar, 1 tbsp. dry mustard, 1 tsp. ground fennel, 3 tbsp. lemon juice, 1/4 tsp. dried parsley and salt and pepper to taste to the mixture. Add a can of baby corn to the mixture, including the juice, mix well, and marinate in the refrigerator three or four hours before serving.
Baby Corn Salad
Baby corn salad is a simple, light and refreshing pre-entree dish perfect for serving as an appetizer. Wash and dice one red pepper, one green pepper and one yellow pepper. Peel and dice one small red onion and four cucumbers, peel and shred two carrots and combine veggies in a large bowl. Rinse and chop canned baby corn, add to the bowl, and top with a sweet and tangy dressing made by combining 3/4-cups each of red wine vinegar, sugar and extra virgin olive oil. Season to taste with salt, pepper and dried parsley or cilantro.
Baby Corn Soup
Baby corn soup is a delicious, warm appetizer that is quick and easy to make, isn't too filling and has a flavorful broth. For two servings, grind four green chilies and one small bunch of fresh coriander to make a gritty paste. Heat 1 tbsp. butter in a pot and add 1 tbsp. minced garlic and the chili paste to the pot, cooking over medium heat for two minutes. Add three fresh, chopped baby corn ears and 2 cups of water to the pot. Bring the water to a boil, add salt and pepper to taste, and gradually stir in 2 tbsp. cornstarch mixed with 1/4-cup water to thicken the broth. Reduce heat and simmer for 15 minutes before serving.
Tags: Baby corn, before serving, salt pepper, baby corn, baby corn
