Are you looking for quick and delicious meal ideas that incorporate baby corn? You’re in luck! Baby corn is a versatile ingredient that can be used in a variety of dishes, from stir-fries to salads. In this article, we’ll explore 18 mouthwatering baby corn recipes that are sure to please even the pickiest eaters. Whether you’re in the mood for something savory or sweet, these recipes offer a range of flavors and textures that are perfect for a quick meal.
From classic Chinese-inspired dishes like stir-fried baby corn with garlic and soy sauce, to Indian-inspired curries like baby corn and paneer curry, we’ve got you covered. And if you’re looking for something a little more adventurous, try making crispy baby corn fritters with spicy dipping sauce or grilled baby corn with chili lime butter.
Stir-fried baby corn with garlic and soy sauce
This quick and flavorful recipe brings together the natural sweetness of baby corn, the pungency of garlic, and the savory richness of soy sauce. Perfect as a side dish or added to your favorite stir-fry, this simple recipe is sure to become a staple.
Ingredients:
– 1 cup baby corn
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– Salt and pepper, to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and stir-fry for 30 seconds until fragrant.
3. Add the baby corn and cook for 2-3 minutes until tender.
4. Pour in the soy sauce and stir to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 5-7 minutes
Crispy baby corn fritters with spicy dipping sauce
These sweet and savory fritters are a delightful twist on traditional corn fritters, featuring tender baby corn kernels wrapped in a crispy exterior. Serve them with a spicy dipping sauce for an added kick!
Ingredients:
– 1 cup baby corn kernels
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 teaspoon salt
– Vegetable oil for frying
– Spicy Dipping Sauce (recipe below)
Instructions:
1. In a bowl, whisk together flour, cornstarch, and Parmesan cheese.
2. Add baby corn kernels, egg, and salt. Mix until just combined.
3. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small balls of the mixture into the oil, about 5-6 at a time.
5. Fry for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove with a slotted spoon and drain on paper towels.
Spicy Dipping Sauce:
– 1/2 cup mayonnaise
– 1/4 cup sriracha sauce
– 1 tablespoon lime juice
– Salt to taste
Mix all ingredients together in a bowl until smooth. Serve warm with the fritters.
Baby corn and bell pepper masala
This flavorful masala is a perfect blend of sweet and spicy flavors, making it an excellent addition to any meal. With just a few simple ingredients and quick cooking time, you can enjoy this tasty dish in no time.
Ingredients:
– 1 cup baby corn
– 2 bell peppers (any color), sliced into rings
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 tablespoon tomato puree
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and cook until translucent.
4. Add minced garlic and sauté for 30 seconds.
5. Add bell pepper rings and cook until tender.
6. Add baby corn, spices (cumin, coriander, turmeric), salt, and tomato puree.
7. Stir well and let the mixture simmer for 5-7 minutes or until the flavors meld together.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 15-20 minutes
Cheesy baby corn bake with herbs
A simple yet flavorful side dish perfect for any occasion. This recipe combines the sweetness of baby corn, the creaminess of cheese, and the freshness of herbs in a deliciously easy-to-make bake.
Ingredients:
– 1 cup baby corn
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together baby corn, grated cheese, chopped parsley, and minced garlic.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Transfer the mixture to a baking dish and bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Baby corn and mushroom stir-fry
This quick and flavorful stir-fry is a great way to use up baby corn and mushrooms. With its simplicity and ease of preparation, it’s perfect for a weeknight dinner.
Ingredients:
– 1 cup baby corn
– 1 cup sliced mushrooms (such as cremini or shiitake)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add the baby corn, garlic, and soy sauce. Cook for an additional 2-3 minutes or until the vegetables are tender-crisp.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions if desired.
Cooking Time: 15-20 minutes
Spicy Szechuan baby corn
A flavorful and spicy twist on traditional baby corn, this recipe combines the sweetness of the corn with the bold flavors of Szechuan pepper and chili flakes. Perfect as a side dish or added to stir-fries and noodle dishes.
Ingredients:
– 1 cup baby corn
– 2 tablespoons vegetable oil
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 1/2 teaspoon chili flakes
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the baby corn and cook for 2-3 minutes, or until slightly caramelized.
3. Add the ground Szechuan peppercorns, chili flakes, salt, sugar, and garlic. Stir-fry for 1 minute.
4. Add the soy sauce and stir-fry for an additional 30 seconds.
5. Serve hot, garnished with green onions if desired.
Cooking Time: 10-12 minutes
Baby corn and paneer curry
A creamy and flavorful Indian-inspired curry that combines sweet baby corn with soft paneer cheese, perfect for a weeknight dinner or special occasion. This recipe is easy to make and can be adjusted to suit your taste preferences.
Ingredients:
– 1 cup baby corn
– 250g paneer (Indian cheese), cut into small cubes
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 250ml coconut milk
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent (3-4 minutes).
3. Add garlic, ginger, cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add baby corn and paneer cubes. Stir well to combine.
5. Pour in coconut milk and season with salt.
6. Simmer the curry for 10-12 minutes or until the sauce thickens and the flavors meld together.
7. Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Grilled baby corn with chili lime butter
Elevate your summer gatherings with this flavorful and vibrant side dish that combines the natural sweetness of baby corn with a spicy kick from chili lime butter. Perfect for outdoor parties or backyard barbecues!
Ingredients:
– 1 dozen baby corn, husked and silked
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, garlic, and red pepper flakes until well combined.
3. Brush the chili lime butter mixture evenly onto each baby corn ear.
4. Place the baby corn on the grill and cook for 5-7 minutes per side, or until slightly charred and tender.
5. Serve immediately, garnished with a sprinkle of salt and a squeeze of lime juice.
Cooking Time: 10-14 minutes
Baby corn and broccoli in garlic sauce
This recipe is a simple yet delicious way to enjoy the sweetness of baby corn and broccoli with the richness of garlic sauce. Perfect as a side dish or add it to your favorite stir-fry.
Ingredients:
– 1 cup baby corn
– 2 cups broccoli florets
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper, to taste
– 2 green onions, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the baby corn and broccoli. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce and honey. Pour the mixture over the vegetables and stir to coat.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions, if desired.
Cooking Time: 10-12 minutes
Baby corn and carrot salad with sesame dressing
This refreshing salad combines the natural sweetness of baby corn and carrots with the nutty flavor of sesame, perfect for a light and healthy snack or side dish.
Ingredients:
– 1 cup baby corn
– 2 medium-sized carrots, peeled and grated
– 1/4 cup sesame seeds
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the baby corn and grated carrots.
2. In a small bowl, whisk together the sesame seeds, soy sauce, rice vinegar, and honey until well combined.
3. Pour the sesame dressing over the baby corn and carrot mixture, tossing to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Baby corn Manchurian (Indo-Chinese style)
This recipe combines the sweetness of baby corn with the savory flavors of a classic Manchurian sauce, making it a popular appetizer in Indian-Chinese cuisine. With its crispy exterior and tender interior, this dish is sure to please!
Ingredients:
– 1 cup baby corn
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 teaspoon white pepper
– 1 egg, beaten
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 2 tablespoons soy sauce
– 2 tablespoons tomato ketchup
– 1 tablespoon vinegar
– 1 tablespoon cornstarch
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. In a bowl, mix flour, salt, baking powder, and white pepper.
2. Dip baby corn into the beaten egg, then coat with the flour mixture.
3. Heat oil in a pan and fry coated baby corn until golden brown.
4. Remove from heat and set aside.
5. In a separate pan, sauté garlic and ginger paste until fragrant.
6. Add soy sauce, tomato ketchup, vinegar, and cornstarch to the pan and stir well.
7. Add fried baby corn to the sauce mixture and coat evenly.
8. Cook for 2-3 minutes or until the sauce thickens.
9. Garnish with chopped scallions and sesame seeds (if desired).
10. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Baby corn and spinach soup
This comforting soup is a perfect blend of sweet baby corn and nutritious spinach. With its creamy texture and subtle flavors, it’s an ideal choice for a quick and satisfying meal.
Ingredients:
– 1 cup baby corn kernels
– 2 cups fresh spinach leaves
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the baby corn kernels and chicken broth. Bring to a boil, then reduce the heat and simmer for 5 minutes.
4. Stir in the fresh spinach leaves and cook until wilted.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Return the soup to the pot and stir in the heavy cream or half-and-half.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Baby corn tempura with wasabi mayo
This recipe combines the sweetness of baby corn with the crunch of tempura and the spicy kick of wasabi mayo. Perfect as an appetizer or snack, it’s a unique twist on traditional tempura.
Ingredients:
– 1 cup baby corn
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup ice-cold water
– Vegetable oil for frying
– Wasabi mayo (store-bought or homemade)
Instructions:
1. In a bowl, whisk together flour, cornstarch, salt, and baking soda.
2. Gradually add ice-cold water to form a batter.
3. Dip each baby corn into the batter, making sure they’re fully coated.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Fry battered baby corn for 2-3 minutes on each side, or until golden brown.
6. Remove from oil and drain excess oil on paper towels.
7. Serve hot with wasabi mayo for dipping.
Cooking Time: 10-12 minutes
Baby corn and tofu stir-fry
This recipe is a delicious and healthy Chinese-inspired dish that combines the sweetness of baby corn with the creaminess of tofu. It’s perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 cup baby corn, sliced
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and stir-fry until the onion is translucent, about 2 minutes.
4. Add the baby corn and soy sauce to the pan. Stir-fry for an additional 2-3 minutes or until the corn is tender.
5. Return the tofu to the pan and stir-fry until everything is well combined.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Baby corn and potato roast with Indian spices
A flavorful and aromatic roast that combines the sweetness of baby corn with the earthiness of potatoes, all infused with a blend of Indian spices. Perfect as a side dish or main course for any occasion.
Ingredients:
– 1 cup baby corn
– 2-3 medium-sized potatoes, peeled and cubed
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss together baby corn, potatoes, oil, onion, cumin, garam masala, turmeric, and salt until well coated.
3. Spread the mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 30-35 minutes or until the potatoes are tender and lightly browned.
5. Garnish with fresh cilantro leaves before serving.
Cooking Time: 30-35 minutes
Baby corn and chicken stir-fry
This recipe is a classic Chinese-inspired dish that combines the sweetness of baby corn with the savory flavor of chicken. It’s a simple and speedy meal that can be ready in under 30 minutes.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup baby corn kernels
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
3. In the same pan, add the minced garlic and cook for 1 minute.
4. Add the baby corn kernels and cook for an additional 2-3 minutes, or until tender.
5. Return the chicken to the pan and stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes, stirring frequently, until the chicken is cooked through.
7. Serve hot, garnished with chopped green onions and sesame seeds if desired.
Cooking Time: 20-25 minutes
Baby corn and green bean stir-fry with cashews
This vibrant stir-fry is a perfect combination of tender baby corn, crisp green beans, and crunchy cashews. It’s an easy and flavorful dish that’s ready in just 20 minutes!
Ingredients:
– 1 cup baby corn
– 1 cup fresh green beans, trimmed
– 1/2 cup cashews, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: soy sauce or oyster sauce for added flavor
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the green beans and cook for 4-5 minutes, until tender but still crisp.
4. Add the baby corn and cook for an additional 2-3 minutes, until slightly caramelized.
5. Stir in the chopped cashews and season with salt, pepper, and your choice of soy or oyster sauce (if using).
6. Serve hot and enjoy!
Cooking Time: 20 minutes
Baby corn and coconut milk curry
This creamy curry is a flavorful and aromatic twist on traditional Indian cuisine. The sweetness of the baby corn pairs perfectly with the richness of coconut milk, making it a delicious and comforting meal.
Ingredients:
– 1 cup baby corn
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon salt
– 1 can coconut milk (14 oz)
– 2 tablespoons vegetable oil
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, ginger, cumin, curry powder, turmeric, and salt. Cook for an additional minute, stirring constantly.
3. Add baby corn and stir to combine with spice mixture.
4. Pour in coconut milk and bring the mixture to a simmer.
5. Reduce heat to low and let cook for 10-12 minutes or until the flavors have melded together and the sauce has thickened slightly.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 20-22 minutes
Summary
Get ready to spice up your meals with these 18 delicious baby corn recipes! From classic stir-fries and fritters to soups, curries, and salads, there’s something for everyone. Try making crispy baby corn fritters with spicy dipping sauce or a cheesy baby corn bake with herbs. If you’re in the mood for something more exotic, try the Spicy Szechuan baby corn or Baby Corn Manchurian (Indo-Chinese style). Whatever your taste buds crave, these quick and easy recipes are sure to satisfy.
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