How To Cook Baby Corn

It may seem obvious but baby corn really is baby corn (aka in the UK as maize), however it’s not nearly as starchy as corn-on-the-cob.

You can eat them raw. Or you can cook them.

How to cook baby corn

If you cook them, you should boil for four or five minutes; or you could steam for a minute longer; or stir fry them in olive or walnut oil for an extra minute; or you can microwave in a little water for three or four minutes.

Anoint with butter…with salt and pepper…and I add a pinch of ground turmeric and some dry-fried and crushed cumin seeds. Or some Moroccan cumin salt

Ways to use them:

  • As an accompaniment with butter and lime juice
  • With a smoked salmon, avocado and radish salad
  • They make some of the best crudités (more taste than celery, more shape than cucumber) – especially good with a curried mayonnaise dip
  • Added to all kinds of stir-fries – one of the largest producers is Thailand and it is widely used all over Asia. A particularly good mix is with chicken and green pepper. Personally, I prefer not to throw in the whole cob – I slice horizontally first, and then add.
  • Ken Hom suggests boiling broccoli and baby sweet corn together for two or three minutes, and then stir frying with hydrated dried mushrooms. For four people you need 450g/1 lb broccoli; 225g/8 oz baby corn; and four tbsps of dried mushrooms. Stir fry them all together. Then make a sauce of 1 tsp salt, a few grinds of pepper, 1 tsp sugar, 1 tbsp rice wine and 4 tbsps thick dark soy sauce. Mix into the vegetables and serve with an extra drizzle of sesame oil.
  • Cook them in batter and serve with fried fish instead of chips
  • They’re good fried with masala
how to cook baby corn
They make some of the best crudités (more taste than celery, more shape than cucumber) – especially good with a curried mayonnaise dip.
0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments

Related Posts

Cheese and tomato savoury cobbler

Cobblers originated in North America, where British settlers couldn’t get hold of suet, and so invented a biscuity-dumplingy topping. The most likely explanation for the…
Read More

Quick Japanese aubergines, aka Nasu Dengaku

I’ve recently been diagnosed with nearly-diabetes, and naturally, I am very keen to try to reverse that. It seems the best approach is near-starvation for…
Read More

Potatoes à la Lyonnaise

“Yes, suffering is a natural part of our earthly existence, and everything we love is fragile, but potatoes make all this…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts