Not a miracle of modern technology or ancient history, baby corn occupies a strange space on today’s dinner plate. That is, if it makes the plate at all. Rarely do they appear in recipes outside of the Asian culinary canon, relegated to the odd Chinese-American takeout box, drenched in a sticky, sweet sauce. Most consumers would be shocked to learn that baby corn exists outside of cans, despite the obvious logic that it must grow somewhere, beyond a tin foil tomb. It’s time to pull baby corn off the shelf and put it at the center of the plate.
What Are Baby Corn?
True to name, baby corn are, in fact, whole corn cobs, picked before they’re fully mature. This is exactly the same breed of sweet corn tossed on the grill, slathered with butter, and shucked all summer long. At this early stage, the entire vegetable is fully edible because the cobs haven’t fully developed. Though the growing process is the same, baby corn are comparably more expensive than adult corn because they must be picked by hand, making them much more labor-intensive to harvest.
Cutting corn from the stalk early explains their mild flavor as well. Baby corn don’t have as much time to develop sweetness, making them more starchy and crisp than anything else. That crunchy texture is a great asset that makes them such great candidates for quick cooking or no cooking at all.
Unclear Origins of Baby Corn
Surprisingly little is known about the exact history of how baby corn came to be a worldwide sensation. Corn itself boasts an ancient lineage, dating back thousands of years to its domestication in Mexico. However, the practice of harvesting immature corn cobs seems to be an innovation that blossomed in Asia. Today, Thailand is the leading cultivator of this miniature vegetable, but there are scant records of how and when it made the leap.
How To Cook Baby Corn
The subtle, fairly neutral flavor of baby corn makes it endlessly versatile. It can slip right into pretty much any dish, shine when seasoned with any array of spices, and play nicely with any accompaniments.
- Before you hit the kitchen, why don’t you go ahead and just take a bite, as is? That’s right- Raw baby corn is fully edible, and quite tasty! If you’re fortunate enough to have access to a great Asian grocery, or perhaps a boutique produce market, you can find raw, fresh baby corn. It’s an excellent addition to salads, crudité platters, spring rolls, and much more, no heat required. Canned baby corn can also be enjoyed sans heat, but may have a slightly more metallic taste, for obvious reasons.
- Pickling is a truly underappreciated approach for preparing baby corn. Treat them as you could green beans or asparagus packed in tall glass jars, bathed in your favorite brine du jour. Salty, vinegared, and just as crisp as ever, pickled baby corn are fun garnishes for cocktails or addition to relish trays.
- Soups, stews, and braises bring out their more tender side, embracing the more starchy side of baby corn. No matter how long they’re cooked, it seems, they retain a firm bite, lending a satisfying textural contrast to any long-simmered preparation. Most baby corn are grown in Thailand, so it makes good sense that they’re an ideal addition to creamy coconut tom kha or spicy tom yum.
- Roasting, baking, or air frying are all great options using intense, dry heat to brown the surface and add more textural interest. This method enhances caramelization, coaxing out their inherent sweetness and bringing a subtly nutty flavor to the fore.
- If you’ve ever had a beer-battered baby corn, you know that deep frying them could very start a new craze. What isn’t better when coated in a savory, crunchy, lightly salted crust? Dip them in marinara or ranch dressing just like any other hot appetizer in that range to make a foolproof, crowd-pleasing snack.
- Yes, of course, there are stir fries. Notice I saved this for last? I didn’t even need to bring this one up for it to resonate, but I’d implore you to think beyond basic vegetables and noodles. Given the Indo-Chinese treatment, Manchurian baby corn is a sweet-and-spicy departure from the norm, while still paying homage a time-honored combination. Try slicing it into tiny rounds and add it to any chaat, fried rice, or dry curry for that matter, too. You can’t go wrong with a simple stir fry, but you can go very right by trying something new.
Small Bites, Huge Potential
Baby corn stands as an open invitation to explore the vegetable kingdom, even for the travel-weary. A departure from the norm but still well within the realm of known produce, there’s always a can within easy reach. Go ahead, grab one, and try something new. It’s not a gamble to bet on the culinary potential of this intriguing miniature cob.