Baby corn is tiny corn that is harvested very early. You can eat it raw or add it as an ingredient in a variety of dishes, such as the stir-fry that is popular in Asian countries, but you can also serve it as a separate dish.
Ingredients
blanch
For 1-2 servings
- 1 cup whole young corn
- Water
Boil
For 1-2 servings
- 1 cup whole young corn
- Water
- 1 tsp. salt (optional)
Steaming
For 1-2 servings
- 1 cup whole young corn
- Water
stir fry
For 1-2 servings
- 1 cup whole young corn
- 1 tbsp. olive oil
Fry
For 1-2 servings
- 1 cup whole young corn
- 2 tbsp. all-purpose flour
- 2 tbsp. cornstarch
- tsp. chili powder
- 1/8 tsp. garlic powder
- tsp. salt
- 2 to 4 tbsp. (30-60 ml) water
- Vegetable oil
Snorkeling
For 1-2 servings
- 1 cup whole young corn
- 125 ml chicken stock or vegetable stock
- 5-10 ml soy sauce
- tsp. salt
- tsp. black pepper powder
Baking
For 1-2 servings
- 1 cup whole young corn
- 15 ml sesame oil
- 1 tsp. salt (optional)
Microwave Cooking
For 1-2 servings
- 1 cup whole young corn
- 30 ml water
Step
Before Starting: Prepare the Young Corn
Step 1. Wash the corn
Rinse the chickpeas under cold running water, then pat dry with a paper towel.
- You may still find hair on fresh young corn. So, clean the corn silk when rinsing it.
- If using frozen young corn, thaw it before use and rinse with clean water to remove any remaining ice.
- If using canned young corn, drain and rinse the corn before use.
Step 2. Cut off the thick end of the corn
Use a sharp kitchen knife to cut off the thick ends of the corn. Other parts can be left intact.
Because the size of young corn is very small, people often cook and serve it whole. If needed, you can cut them into 2.5 cm cubes, 1.5 cm diagonally, or split them in half. Keep in mind that cutting corn will make it cook faster
Method 1 of 8: Blanching
Step 1. Boil the water
Fill a small or medium saucepan with about two-thirds of the water. Bring the water to a boil over medium to high heat.
While waiting for the water to boil, fill a large bowl with ice water. Set the bowl aside for later use
Step 2. Cook the young corn for 15 seconds
Dip the corn in the boiling water. After about 15 seconds, drain the water and remove the young corn from the pot.
Step 3. Put the young corn in the ice water
Dip the corn in a bowl of ice water. Soak the mini corn in ice water for 30-60 seconds.
Ice water stops the ripening process and prevents the corn from becoming too soft. If you press it, the corn should be fairly crunchy
Step 4. Serve or use as needed
Drain the water and dry the young corn. You can serve the corn on its own or use it as an ingredient in other dishes.
- You can add blanched young corn to salads, cold pasta, or other cold dishes.
- Or, you can also add blanched young corn to a hot dish at the last minute before turning off the heat. Since the corn is half cooked, you don't need to cook it too long.
Method 2 of 8: Boiling
Step 1. Bring the water to a boil
Fill a small or medium saucepan with about two-thirds of the water. Place the pot on the stove over medium-high heat and wait for the water to boil.
If needed, you can add salt to the water after it boils. The salt will improve the taste of the corn once it's cooked. However, do not add salt before the water boils as it will slow down the temperature rise process
Step 2. Cook the corn for 4-5 minutes
After the water boils, add the young corn. Cover the pot and reduce the heat to medium. Cook the corn until it becomes soft and crispy.
To check for doneness, pierce the corn with a fork. The corn will be tender, but still retain its freshness or crunch
Step 3. Serve at the table
Drain the water and serve the cooked corn while warm.
- Consider serving the corn with melted butter. You can even add fresh herbs to enhance the taste.
- If there is corn left over, you can store it in a closed container and then put it in the refrigerator. You should take it within 1-2 days.
Method 3 of 8: Steaming
Step 1. Heat the water
Fill a medium-sized pot with water about 5 cm high. Put the pot on the stove over medium or high heat and let the water start to boil.
Make sure the steamer basket is the right size for the mouth of the pot. The basket should be able to hang over the rim of the pot without touching the bottom of the pot
Step 2. Put the young corn in the steamer basket
Once the corn has been added, place the steamer basket over a pot of boiling water.
Try to arrange the corn regularly so that it cooks evenly
Step 3. Cook the corn for 3-6 minutes
Cover the steamer basket and pan with a suitable lid. Steam the young corn until it is quite soft.
Check for doneness by pricking the corn with a fork. The corn should be pierced easily, but not too mushy. If you steam longer than necessary, the corn will become mushy and unpleasant
Step 4. Serve
Remove the young corn from the heat and serve while warm.
- Try serving the corn with butter or olive oil.
- Store leftover uneaten corn in an airtight container, then refrigerate. You should take it within 1-2 days.
Method 4 of 8: Saute
Step 1. Heat the vegetable oil
Pour 1 tablespoon of vegetable oil into a medium skillet or frying pan. Heat the skillet on the stove over medium-high heat.
Olive oil is a good choice, but other types of oil are fine too. Try using vegetable, canola, or sunflower seed oil
Step 2. Cook the young corn for 2-4 minutes
Once the oil is hot, add the young corn. Cook, stirring constantly, until the corn is soft and all sides are golden brown.
When bitten or pierced with a fork the corn will be tender, but there is still a lingering freshness or crunch
Step 3. Serve
Drain the corn and serve while warm.
- The oil will enhance the taste of the corn. So you don't need to add butter. If you like, you can sprinkle fresh herbs or pepper on the corn.
- Store the remaining corn in an airtight container, then refrigerate. Corn can last for 1-2 days.
Method 5 of 8: Frying
Step 1. Heat the oil
Pour about 5-7 cm of vegetable oil into a heavy-bottomed saucepan. Place the pot on the stove over medium-high heat. Heat the oil to 175 °C.
Use a cooking thermometer to check the temperature of the oil. If the oil is not hot enough, the dough will get soggy before the corn is cooked. If the oil is too hot, the dough will burn before the corn is cooked enough
Step 2. Stir in the flour mixture
Prepare the dough by mixing all-purpose flour, cornstarch, chili powder, garlic powder, and salt. Add enough water so that you get a dough that is not too thick.
This is a traditional basic dough recipe. You can get creative by adding various spices to get a richer or lighter taste
Step 3. Dip the young corn into the batter
Do it little by little, not all at once. Use a fork to roll the corn out of the dough so that the entire surface is covered.
Step 4. Fry the young corn for 2-4 minutes
Put some corn that has been smeared with flour mixture into the hot oil. Fry until the entire surface of the corn is golden brown. You only need to flip it once.
Continue to fry the corn a little at a time so it doesn't get stuck in the pan. The temperature of the oil will drop slightly as you add the corn. Adding too much corn will drastically lower the temperature, slowing down the cooking process
Step 5. Drain the corn and serve
Use a slotted spoon to transfer the corn from the oil to a plate lined with a paper towel. Wait a few minutes, then enjoy the corn while it's still warm.
Fried corn is difficult to store and will become soggy if reheated after being refrigerated. However, if needed, you can store leftover corn in an airtight container, for no longer than one day
Method 6 of 8: Smelling
Step 1. Mix the stock and seasonings after heating
Pour the chicken or vegetable stock into a medium skillet. Add soy sauce, salt, and pepper, then bring to a boil over medium-high heat.
Step 2. Cook the young corn for 3-6 minutes
Add the corn to the seasoned broth. Reduce heat to medium-low, then cook corn until soft, but crunchy.
- Consider flipping the corn just once in the middle of the cooking process. This will help distribute the flavor of the broth evenly.
- Don't overcook the corn. Corn should feel soft when poked with a fork, but still retain its freshness or crunch.
Step 3. Serve
Remove the corn from the remaining broth and serve while still warm.
Store leftover corn in an airtight container in the refrigerator for no more than 1-2 days
Method 7 of 8: Baking
Step 1. Preheat the oven to 200 °C
Meanwhile, prepare a baking sheet and line it with nonstick aluminum foil.
Step 2. Drizzle the young corn with oil
Arrange the corn on a baking sheet and sprinkle some sesame oil. Gently turn the corn over with a fork to spread the oil evenly.
If you like it, you can also sprinkle a little salt on the corn to improve the taste
Step 3. Bake the corn for 20-25 minutes
Place the baby corn in the preheated oven and bake until soft and light golden brown.
- To evenly brown the corn, stir and flip the corn halfway through the roasting process.
- Ideally, the corn should be crispy when removed from the oven. If you bake too long, the corn can become soggy and unpalatable.
Step 4. Serve
Remove the cooked corn from the oven and serve while warm
If they don't run out, you can store them in the refrigerator in an airtight container. Consume corn in 1-2 days
Method 8 of 8: Microwave Cooking
Step 1. Place the young corn in a microwave-safe container
Arrange the corn in a single layer in a shallow, microwave-safe container. Pour water into the container.
Loosen the lid on the container or use microwave-safe plastic wrap
Step 2. Cook the corn in the microwave for 2-7 minutes
Choose a high power setting when cooking until the corn is soft and crispy.
Cooking time will vary depending on the type and size of the young corn. Canned young corn usually has been cooked for a while. So, it will be cooked in 2 minutes. A small serving of frozen or fresh corn will take about 3-4 minutes while a larger serving will take a full 7 minutes. Check the corn for doneness every 1-2 minutes so it doesn't overcook so it doesn't get crunchy anymore
Step 3. Serve
Drain the corn and serve warm.
- If you want, you can serve the corn with melted butter.
- Store leftover corn in an airtight container, then refrigerate. Corn can last for 1-2 days.
