Baby corn is exactly what its name implies: small, immature ears picked early from a corn plant. Although the crop may seem somewhat exotic, it is really essentially the same type of corn that is served "on the cob". These miniature ears of corn are crisp with a mildly sweet, slightly bitter flavor, and are most commonly served alongside salad bar items. Many people use baby corn to add texture and flavor to stir-fries and salads.
It's often very hard to find fresh baby corn. It is sometimes found in the produce section of grocery stores, but may also be in the canned foods section of the supermarket, as you’ll frequently find it in jars or cans, packed in water or pickled. Those in the US may also find it in mixed frozen vegetable packages.
It's not farmed often in the US, because it is so small, and not much of a money crop. There's also not so much of a demand for this type of corn in the US, so growing mature corn is usually a more profitable venture for US farmers. Those who grow their own corn can harvest their own baby corn by picking corn right after the silk of the corn is formed. Most baby corn available in the US is grown in Asia.
This corn is most often found in stir-fries and in some salads. It works well for both frying, and steaming, but it loses its characteristic crunch if it's overcooked, so it's generally a good idea to slightly undercook baby corn.
Baby corn salad is a simple, light and refreshing pre-entree dish perfect for serving as an appetizer. Peel and dice one small red onion and four cucumbers, peel and shred two carrots and combine veggies in a large bowl. Wash and dice one red pepper, one green pepper and one yellow pepper. 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 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.
Ivan Yang is the freelance writer for e-commerce website in the food industry. 21food.com is just a place for you to look for any delicious foods! Our 21food.com provide E-commerce business directory for importing & exporting of global food products, especially Chinese food products. MILLETS
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