Baby corn, sometimes known as candle corn, is basically a cereal grain. As the name suggests, baby corn is a tender or young harvestation of maize. Typically, a baby corn measures from 4.5 cm to 10 cm in length and 7mm to 17 mm in breath or diameter. Usually, baby corns are available in yellow and white varieties. However, some hybrid versions of baby corns are produced in South Asian countries like Taiwan and Thailand and savored in several baby corn recipes.
Baby corn may be served both in cooked and raw form, depending on the nature of the cuisine. Some of the most popular baby corn dishes are prepared by boiling, steaming or sautéing baby corns.
History of Baby Corns
Baby corn is an inseparable part of the Asian cuisine. Therefore, its usage is most observed in Asian countries like Thailand, Taiwan, china, Japan et al. However, the western arena of the world have also acknowledged the unique flavor of baby corns and introduced them as indispensable ingredient in many baby corn dishes. Today, Florida is the highest producer of baby corn in the Western countries.
Culinary Use of Baby Corns
Baby corns are extensively used in preparing oriental dishes. An assortment of salads comprising of fresh green vegetables and baby corns served with a delectable dip is counted one among the popular baby corn dishes. Apart from their raw form, baby corn can be fried and relished with pork, chicken, beef and cooked vegetables. To reduce the crunch of baby corns in many baby corn recipes, they can be simply blanched and then cooked along with the dish. Nevertheless the mode of cooking, baby corn cooks faster without undergoing any significant changes in its appearance.
Cuisines Making Baby Corn Recipes
Due to its sweet flavor, baby corn is a versatile ingredient and can be used in Chinese, oriental, Thai and Schezuan delicacies. The Chinese use baby corn to make gravies, fries, starters, soups and more. Baby corn Manchurian is one of the most sumptuous baby corn recipes popularly enjoyed with hakka noodles in Asian countries. In oriental dishes, baby corn is essentially used to prepare oriental batter. Indian food experts popularly use baby corns to add crunch to the mouth-watering baby corn dishes like tandoori baby corn and baby corn curries.
Baby corns are also commonly used as toppings of popular junk snackers like pizzas, quiche, tarts and more.
Methods of Preparing Baby Corn Recipes
- Sauteed baby corns are mostly used in preparing rich Indian baby corn recipes, especially, cooked vegetable delicacies.
- Boiled or steam: This form of cooking baby corn is well suitable for preparing those baby corn dishes that use toppings, soups, oriental dishes, Chinese gravies and more.
However, apart from sautéing and boiling, raw baby corns are more popularly used in both Asian and Western cuisines.
Nutritive Value of Baby Corn
Baby corn is a good source of Vitamin C. It scores almost zero on cholesterol content and saturated fats. In its raw form, it is ideally preferred with blanched beans to offer a complete protein rich diet.
Correct Storage of Baby Corn
Unused cans of baby corn may ideally remain fresh for as long as 3 months. However, once the can is opened, the baby corns must be immediately consumed. Else, one may transfer the baby corns to another container, covered with an air tight lid, in refrigerator.
How to Select The Right Baby Corn
One must look for a good brand to buy quality baby corn. The tin or the can must never be tampered with, if not in use. The puffing of the cans makes baby corn unsuitable for consumption and therefore must be discarded.
Trivia on Baby Corn
Unlike corns, baby corn is consumed as a whole, at a go.
100 grams of baby corns amounts to a total intake of 20 calories.