Baby Corn

Baby corn, also known as young corn or miniature corn, is particularly popular in Asian cuisine. It is versatile and can be consumed raw or cooked. It's both visually appealing and has a naturally sweet taste that can enhance the flavors of many different types of dishes. Yet many people are often unsure about how to prepare and cook baby corn or how to use it in recipes. People often go wrong by overcooking baby corn. It is tender and cooks quickly, so it should be added to dishes towards the end of cooking to retain its crunch and avoid becoming mushy. It can also be eaten raw in salads, providing a distinctive texture and flavor. To get the most out of baby corn, remember that it pairs well with various other ingredients. It goes well with bright flavors and spices, and can be added to stir-fries, curries, and salads. Baby corn can be grilled, boiled, or blanched as well. Little known tips to enhance your use of baby corn include lightly frying it in butter before adding it to a dish, or, when preparing baby corn for a salad, tossing it in olive oil and lemon juice then leaving it to marinate to enhance its flavor.