17 Delicious Baby Corn Recipes for Every Occasion

You’re about to discover the magic of baby corn with our roundup of 17 Delicious Baby Corn Recipes for Every Occasion. Whether you’re whipping up a quick weeknight dinner, looking for seasonal favorites, or craving some comfort food, these recipes are sure to inspire. Let’s dive into the versatility and delightful crunch of baby corn that will have everyone asking for seconds. Keep reading to find your next favorite dish!

Spicy Baby Corn Stir Fry

Unbelievably easy yet explosively flavorful, this Spicy Baby Corn Stir Fry is your ticket to turning a humble veggie into the star of your dinner table. Perfect for those nights when you’re craving something with a kick but can’t be bothered with a grocery run—because, let’s face it, baby corn is basically the superhero of pantry staples.

Ingredients

• 1 tablespoon cold-pressed extra virgin olive oil
• 2 cloves garlic, minced
• 1 inch fresh ginger, julienned
• 1 cup baby corn, halved lengthwise
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup scallions, diagonally sliced
• 1 tablespoon soy sauce
• 1 teaspoon sriracha
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon toasted sesame seeds

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and julienned ginger, sautéing until fragrant, approximately 30 seconds, being careful not to burn.
3. Toss in the baby corn and red bell pepper, stirring frequently to ensure even cooking, for about 3 minutes.
4. Drizzle in the soy sauce and sriracha, tossing the vegetables to coat evenly, and cook for another 2 minutes.
5. Remove from heat and stir in the toasted sesame oil and crushed red pepper flakes for an extra layer of flavor.
6. Garnish with scallions and toasted sesame seeds before serving.

This dish boasts a delightful crunch from the baby corn, a gentle heat that builds with each bite, and a glossy, savory coating that clings to every piece. Try serving it over a bed of jasmine rice or alongside grilled shrimp for a meal that’s as vibrant as it is versatile.

Creamy Baby Corn Soup

Now, who said baby corn was just for stir-fries? This Creamy Baby Corn Soup is here to prove that these tiny veggies can steal the show in a velvety, dreamy soup that’s as easy to whip up as it is to devour.

Ingredients

• 1 tbsp clarified butter
• 1 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 2 cups baby corn, sliced into rounds
• 1 cup heavy cream
• 2 cups vegetable stock
• 1/2 tsp white pepper, freshly ground
• Salt, to precise taste
• 1 tbsp chives, finely chopped for garnish

Instructions

1. In a medium saucepan, heat the clarified butter over medium heat until it shimmers, about 1 minute.
2. Add the finely chopped yellow onion, sautéing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, cooking for an additional 30 seconds until fragrant.
4. Introduce the baby corn rounds to the pan, sautéing for 2 minutes to lightly caramelize.
5. Pour in the vegetable stock, bringing the mixture to a gentle boil, then reduce heat to simmer for 10 minutes.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
7. Return the soup to low heat, stir in the heavy cream and white pepper, warming through for 2 minutes. Adjust salt with precision.
8. Ladle into bowls, garnishing with finely chopped chives for a pop of color and freshness.

Heavenly creamy with a subtle crunch from the baby corn, this soup is a textural dream. Serve it with a side of crusty artisanal bread for dipping, or get fancy with a drizzle of truffle oil to elevate it to dinner party status.

Baby Corn Manchurian

Hold onto your hats, folks, because we’re about to dive into a dish that’s as fun to say as it is to eat—Baby Corn Manchurian! This Indo-Chinese fusion marvel is the perfect blend of crispy, saucy, and downright addictive, making it a guaranteed crowd-pleaser at any gathering.

Ingredients

• 1 cup baby corn, sliced into 1-inch pieces
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 cup water
• 1/4 cup ketchup
• 1 tsp red chili flakes
• 1/2 tsp black pepper, freshly ground
• 2 cups vegetable oil, for deep frying
• 2 green onions, finely chopped

Instructions

1. In a mixing bowl, combine all-purpose flour, cornstarch, garlic paste, ginger paste, and 1/4 cup water to form a smooth batter.
2. Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F.
3. Dip each piece of baby corn into the batter, ensuring it’s fully coated, then carefully lower into the hot oil.
4. Fry the baby corn in batches for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. In a separate pan, combine soy sauce, rice vinegar, remaining water, ketchup, red chili flakes, and black pepper. Bring to a simmer over medium heat.
6. Add the fried baby corn to the sauce, tossing gently to coat each piece evenly.
7. Garnish with finely chopped green onions before serving.

Velvety crispy on the outside with a tender bite, this Baby Corn Manchurian is a symphony of flavors that dances between sweet, spicy, and tangy. Serve it as a fiery appetizer or pair it with steamed rice for a meal that packs a punch!

Baby Corn and Cheese Sandwich

Picture this: a sandwich so delightfully crunchy and cheesy, it’s like a party in your mouth where baby corn and cheese are the life of the party. Perfect for those who think sandwiches are just the beginning of a beautiful friendship with their taste buds.

Ingredients

• 1 cup baby corn, thinly sliced
• 1/2 cup sharp cheddar cheese, grated
• 2 tbsp clarified butter
• 4 slices sourdough bread
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Salt, to taste

Instructions

1. Preheat a skillet over medium heat (350°F) and lightly brush with clarified butter.
2. In a small bowl, mix mayonnaise, Dijon mustard, and smoked paprika until well combined.
3. Spread the mayonnaise mixture evenly on one side of each sourdough bread slice.
4. Layer the thinly sliced baby corn and grated sharp cheddar cheese on two of the bread slices.
5. Top with the remaining bread slices, mayonnaise side down, to form sandwiches.
6. Place the sandwiches in the preheated skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
7. Remove from heat, let cool for a minute, then slice diagonally for serving.

The sandwich boasts a perfect crunch from the baby corn against the creamy, melted cheese, with a smoky hint that dances on the palate. Serve it with a side of sweet potato fries for a contrast that’s as unexpected as it is delicious.

Baby Corn Fried Rice

Forget everything you thought you knew about fried rice because baby corn is here to shake things up in the most delicious way possible. This isn’t just a side dish; it’s a crunchy, sweet, and slightly nutty revelation that’ll have you questioning why you ever settled for plain old rice.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1 cup baby corn, sliced diagonally
• 1/2 cup carrots, julienned
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 cup green onions, finely chopped
• 1 clove garlic, minced
• 1/2 tsp white pepper

Instructions

1. Heat clarified butter in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the lightly beaten eggs, stirring constantly until softly scrambled, about 2 minutes. Remove and set aside.
3. In the same wok, add baby corn and carrots, stir-frying until the edges begin to caramelize, about 3 minutes.
4. Introduce minced garlic, cooking until fragrant, about 30 seconds, being careful not to burn.
5. Add the cooled jasmine rice, breaking up any clumps with the back of a spoon, and stir-fry for 2 minutes.
6. Drizzle soy sauce and sesame oil over the rice, tossing to ensure even coating.
7. Return the scrambled eggs to the wok, along with green onions and white pepper, stirring to combine all ingredients thoroughly, about 1 minute.
8. Remove from heat and serve immediately for the best texture and flavor.

Just like that, you’ve got a dish that’s a riot of textures—crisp baby corn, fluffy eggs, and chewy rice—all dancing in a savory, umami-packed sauce. Try topping it with a fried egg for an extra layer of decadence or serve it alongside a spicy cucumber salad to cut through the richness.

Baby Corn and Mushroom Curry

Yummy doesn’t even begin to cover this Baby Corn and Mushroom Curry that’s about to rock your taste buds! It’s the kind of dish that makes you forget all about your day, with its creamy, dreamy sauce and the kind of flavors that hug you from the inside out.

Ingredients

• 1 tablespoon clarified butter
• 1 cup baby corn, halved lengthwise
• 1 cup cremini mushrooms, quartered
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 cup coconut milk, full-fat
• 1/2 cup vegetable stock
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion to the skillet, sautéing until translucent, approximately 3 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Mix in the ground turmeric, cumin, and garam masala, toasting the spices for 1 minute to unlock their flavors.
5. Add the baby corn and cremini mushrooms to the skillet, stirring to coat with the spice mixture.
6. Pour in the coconut milk and vegetable stock, bringing the mixture to a gentle simmer.
7. Reduce the heat to low, cover, and let the curry simmer for 15 minutes, allowing the flavors to meld.
8. Season with salt to taste, then garnish with fresh cilantro before serving.

Lusciously creamy with a hint of earthiness from the mushrooms and a sweet crunch from the baby corn, this curry is a symphony of textures. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last drop of that glorious sauce.

Baby Corn Pakora

Unbelievably crispy, delightfully crunchy, and irresistibly addictive—baby corn pakoras are the snack you didn’t know you needed until now. Perfect for those days when you crave something fried but want to pretend it’s healthy because, well, it’s baby corn.

Ingredients

• 1 cup chickpea flour (besan)
• 1/2 cup rice flour
• 1 tsp carom seeds (ajwain)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp baking soda
• 1/2 cup water, ice-cold
• 10-12 baby corns, halved lengthwise
• 1 cup clarified butter (ghee), for deep frying
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. In a large mixing bowl, whisk together chickpea flour, rice flour, carom seeds, turmeric powder, red chili powder, and baking soda until well combined.
2. Gradually add ice-cold water to the dry ingredients, stirring continuously to form a smooth, thick batter. Tip: The batter should coat the back of a spoon; if it’s too thick, add a tablespoon of water at a time.
3. Heat clarified butter in a deep fryer or heavy-bottomed pan to 350°F over medium heat. Tip: To test the oil’s readiness, drop a small amount of batter—if it sizzles and rises immediately, the oil is ready.
4. Dip each baby corn half into the batter, ensuring it’s fully coated, then carefully lower into the hot oil. Fry in batches to avoid overcrowding.
5. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Tip: Maintain the oil temperature around 350°F for even cooking.
6. Remove pakoras with a slotted spoon and drain on paper towels to absorb excess oil.
7. Sprinkle with freshly chopped cilantro before serving.

Delight in the contrast of the crispy exterior and the tender, sweet baby corn inside. Serve these golden nuggets with a tangy tamarind chutney or a spicy mint yogurt dip for an explosion of flavors that’ll have everyone reaching for more.

Baby Corn and Peas Masala

Zesty and vibrant, this Baby Corn and Peas Masala is like a party in your mouth where everyone’s invited—even the picky eaters. Perfect for those nights when you want something quick, delicious, and a little bit fancy without trying too hard.

Ingredients

• 1 cup baby corn, sliced into 1-inch pieces
• 1 cup green peas, fresh or frozen
• 2 tbsp clarified butter (ghee)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup tomato puree
• 1/4 cup heavy cream
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add cumin seeds and let them sizzle for 30 seconds until fragrant, releasing their earthy aroma.
3. Stir in diced onion, cooking until translucent and slightly golden, about 5 minutes, stirring occasionally to prevent burning.
4. Add minced garlic and grated ginger, sautéing for another minute until the raw smell disappears.
5. Sprinkle turmeric powder, coriander powder, and garam masala over the onions, stirring well to coat and toast the spices for about 30 seconds.
6. Pour in tomato puree, mixing thoroughly, and let it simmer for 5 minutes until the mixture thickens slightly.
7. Add baby corn and green peas to the skillet, stirring to combine with the masala base. Cover and cook for 7 minutes, allowing the vegetables to absorb the flavors.
8. Uncover, pour in heavy cream, and stir gently to create a rich, creamy sauce. Simmer for an additional 2 minutes.
9. Season with salt to taste, then remove from heat. Garnish with fresh cilantro before serving.

Whimsically delightful, this dish boasts a creamy texture with a kick of spice, making it a standout side or main when paired with fluffy basmati rice or warm naan. For an extra touch of elegance, serve it in mini cast-iron skillets straight from the oven.

Grilled Baby Corn with Herbs

Feast your eyes (and soon, your taste buds) on this grilled baby corn with herbs, a dish that’s as fun to make as it is to devour. Perfect for those who love a side with sass and a crunch that talks back.

Ingredients

• 1 lb baby corn, husks removed
• 2 tbsp clarified butter, melted
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your grill to medium-high heat (400°F) to ensure those beautiful grill marks without burning.
2. In a small bowl, combine the melted clarified butter, thyme, rosemary, sea salt flakes, black pepper, and smoked paprika to create a herb-infused butter mixture.
3. Brush the baby corn lightly with extra virgin olive oil to prevent sticking and to add a subtle fruity note.
4. Place the baby corn on the grill, turning every 2 minutes for even cooking, about 8 minutes total.
5. During the last 2 minutes of grilling, generously brush the herb-infused butter mixture over the corn, allowing it to caramelize slightly.
6. Remove from the grill and let rest for 1 minute to allow the flavors to meld beautifully.

This grilled baby corn with herbs boasts a smoky sweetness, with a herbaceous punch that’s downright addictive. Try serving it atop a vibrant salad or alongside your favorite grilled meats for a meal that sings summer.

Baby Corn and Paneer Tikka

Craving a dish that’s a delightful dance of textures and flavors? Look no further than this Baby Corn and Paneer Tikka, where the smoky char meets the creamy paneer and the crisp baby corn in a symphony of deliciousness.

Ingredients

• 1 cup paneer, cut into 1-inch cubes
• 1 cup baby corn, halved lengthwise
• 1/4 cup clarified butter, melted
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup thick yogurt, whisked
• Salt, to taste

Instructions

1. In a large bowl, combine the paneer cubes and baby corn with ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, and salt. Mix well to ensure each piece is evenly coated.
2. Add the whisked yogurt to the bowl and gently fold it into the mixture, ensuring the paneer and baby corn are well covered. Let it marinate for at least 30 minutes in the refrigerator for the flavors to meld.
3. Preheat your grill or oven to 375°F. If using skewers, thread the marinated paneer and baby corn alternately, leaving a little space between each piece for even cooking.
4. Brush the skewers with melted clarified butter and place them on the grill or in the oven. Cook for 10-12 minutes, turning once halfway through, until the paneer is golden and the baby corn has a slight char.
5. Remove from heat and let rest for 2 minutes before serving. This allows the juices to redistribute, ensuring every bite is as flavorful as the last.

Ready to dive into a plate of this Baby Corn and Paneer Tikka? The contrast between the smoky, slightly charred edges and the tender, juicy interior is nothing short of magical. Serve it atop a bed of fragrant basmati rice or with a side of cooling mint chutney for an unforgettable meal.

Baby Corn Biryani

Today, we’re diving fork-first into a dish that’s as fun to make as it is to devour—Baby Corn Biryani. Trust us, this isn’t your grandma’s biryani (unless your grandma is seriously cool).

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 1/2 lb baby corn, halved lengthwise
• 2 tbsp clarified butter (ghee)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 cup plain yogurt
• 2 cups vegetable stock
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering.
2. Add cumin seeds and sauté for 30 seconds until fragrant.
3. Add sliced onions and cook until golden brown, about 5 minutes, stirring occasionally.
4. Stir in minced garlic and grated ginger, cooking for another minute until raw smell disappears.
5. Add baby corn, turmeric, and garam masala, tossing to coat evenly. Cook for 2 minutes.
6. Whisk yogurt until smooth and stir into the pot, cooking for 2 minutes to prevent curdling.
7. Add rinsed basmati rice and vegetable stock, bringing to a boil. Tip: For extra flavor, toast the rice in the spices for a minute before adding stock.
8. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; steam is precious!
9. Remove from heat and let sit, covered, for 5 minutes. Tip: This allows the rice to absorb any remaining liquid evenly.
10. Fluff with a fork, garnish with fresh cilantro, and serve hot.

Yield a biryani that’s a symphony of textures—tender baby corn, fluffy rice, and a melody of spices. Try serving it with a side of cooling cucumber raita to turn up the contrast.

Baby Corn and Spinach Salad

Let’s face it, salads can be a snooze-fest, but not this one! Our Baby Corn and Spinach Salad is here to shake up your greens game with a crunch that talks back and leaves that sad desk lunch in the dust.

Ingredients

• 1 cup baby corn, halved lengthwise
• 2 cups fresh spinach leaves, tightly packed
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp toasted pine nuts

Instructions

1. In a large mixing bowl, combine the baby corn and spinach leaves.
2. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat every leaf and corn piece evenly.
4. Sprinkle the crumbled feta cheese and toasted pine nuts over the top for a creamy crunch.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Every bite of this salad is a symphony of textures—crunchy baby corn, tender spinach, creamy feta, and toasty pine nuts—all dancing in a tangy-sweet dressing. Try serving it alongside grilled chicken or stuffed into a pita for a lunch that packs a punch.

Baby Corn Cutlets

Absolutely irresistible, these Baby Corn Cutlets are the crispy, golden nuggets of joy your snack game has been missing. Packed with flavor and a crunch that could win awards, they’re the perfect blend of playful and sophisticated.

Ingredients

• 1 cup baby corn, finely chopped
• 1/2 cup breadcrumbs, panko-style
• 1/4 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt, to precise taste

Instructions

1. In a mixing bowl, combine the finely chopped baby corn, breadcrumbs, all-purpose flour, garlic powder, smoked paprika, and salt. Mix until the ingredients are evenly distributed.
2. Add the lightly beaten pasture-raised eggs to the mixture, stirring until a cohesive, slightly sticky batter forms.
3. Heat the clarified butter in a non-stick skillet over medium heat (350°F) until it shimmers, indicating it’s ready for frying.
4. Using a tablespoon, scoop portions of the batter and gently flatten into patties. Carefully place them into the hot butter, ensuring not to overcrowd the skillet.
5. Fry each cutlet for 2-3 minutes on each side, or until they achieve a deep golden brown crust and a crispy texture.
6. Transfer the cooked cutlets to a wire rack set over a baking sheet to drain any excess butter, preserving their crunch.

Velvety on the inside with a crackling exterior, these Baby Corn Cutlets are a textural masterpiece. Serve them atop a vibrant arugula salad for a contrast of flavors, or dunk them into a spicy aioli for an extra kick.

Baby Corn and Bell Pepper Stir Fry

Today is ‘2025-08-19 06:00:09.754531’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Baby Corn and Bell Pepper Stir Fry’ using the structure below.

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Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 cup baby corn, halved lengthwise
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 2 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• Salt, to taste

Instructions

1. Heat clarified butter in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
3. Toss in the baby corn and stir-fry for 2 minutes until slightly tender.
4. Add the julienned red and yellow bell peppers, continuing to stir-fry for another 3 minutes until vegetables are crisp-tender.
5. Drizzle soy sauce and sesame oil over the vegetables, tossing to coat evenly.
6. Sprinkle red pepper flakes and a pinch of salt, stirring for an additional 1 minute to blend flavors.
7. Remove from heat and serve immediately for the best texture and flavor.

Perfectly crisp-tender baby corn and bell peppers mingle in a symphony of flavors, with a hint of heat and a whisper of sesame. Try serving this vibrant stir-fry over a bed of jasmine rice or alongside grilled chicken for a meal that’s as colorful as it is delicious.

Baby Corn in Hot Garlic Sauce

Hold onto your hats, foodies, because we’re about to dive into a dish that’s as fun to eat as it is to say—Baby Corn in Hot Garlic Sauce. This little number packs a punch with its bold flavors and crisp textures, making it the perfect sidekick to your main course or a star in its own right.

Ingredients

• 1 cup baby corn, halved lengthwise
• 2 tbsp clarified butter
• 4 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp red chili flakes
• 1/2 tsp sugar
• 1/4 cup water
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 1/2 tsp sesame oil
• 1/4 cup green onions, finely chopped

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until golden and fragrant, approximately 30 seconds, stirring constantly to prevent burning.
3. Toss in the baby corn, stirring to coat evenly with the garlic butter, and cook for 2 minutes until slightly tender.
4. Pour in soy sauce, red chili flakes, and sugar, stirring well to combine all the flavors.
5. Add water, bring to a simmer, and let cook for 3 minutes, allowing the baby corn to absorb the sauce.
6. Stir in the cornstarch slurry, cooking for an additional 1 minute until the sauce thickens to a glossy consistency.
7. Drizzle with sesame oil and sprinkle green onions on top for a fresh, aromatic finish.

Dig into this dish and you’ll be greeted with the perfect harmony of crunch and spice, the baby corn retaining a slight bite while swimming in a sauce that’s both fiery and fragrant. Serve it over steamed jasmine rice or alongside grilled chicken for a meal that’s anything but ordinary.

Baby Corn and Potato Curry

Kickstart your culinary adventure with a dish that’s as fun to make as it is to eat—baby corn and potato curry, a vibrant medley of textures and flavors that’ll have your taste buds dancing. Perfect for those who love a little spice in their life, this dish is a playful twist on classic comfort food.

Ingredients

• 1 cup baby corn, halved lengthwise
• 2 medium Yukon Gold potatoes, diced into 1/2-inch cubes
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 cup coconut milk
• 1/2 cup vegetable stock
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion, sautéing until translucent, approximately 4 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to unlock their flavors.
5. Incorporate diced potatoes and baby corn, coating them evenly with the spice mixture.
6. Pour in coconut milk and vegetable stock, bringing the mixture to a gentle simmer.
7. Reduce heat to low, cover, and let simmer for 20 minutes, or until potatoes are fork-tender.
8. Season with salt to taste, then garnish with fresh cilantro before serving.

Rich in flavor and boasting a creamy texture with a hint of crunch from the baby corn, this curry is a delight. Serve it over a bed of steamed jasmine rice or with warm naan bread for a meal that’s sure to impress.

Baby Corn Chilli

Vibrant and vivacious, this Baby Corn Chilli is here to spice up your dinner routine without throwing a tantrum. It’s the perfect blend of crunch and kick, guaranteed to make your taste buds dance with joy.

Ingredients

• 1 cup baby corn, halved lengthwise
• 2 tbsp clarified butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 green chili, finely chopped
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 cup tomato puree
• 1/2 tsp garam masala
• 1/4 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add cumin seeds and let them sizzle for 30 seconds, releasing their aroma.
3. Stir in diced onion, cooking until translucent, approximately 4 minutes.
4. Add minced garlic, grated ginger, and chopped green chili, sautéing for another 2 minutes until fragrant.
5. Sprinkle turmeric powder and red chili powder over the mixture, stirring quickly to coat the onions evenly.
6. Pour in tomato puree, mixing well, and cook for 5 minutes until the mixture thickens slightly.
7. Introduce the baby corn to the skillet, tossing gently to ensure each piece is lovingly coated with the spicy tomato mixture.
8. Cover and simmer on low heat for 10 minutes, allowing the flavors to marry beautifully.
9. Uncover, sprinkle garam masala and salt, then give it a final stir.
10. Garnish with fresh cilantro before serving.

Relish the delightful contrast between the tender baby corn and the bold, spicy sauce. Serve it over a bed of fluffy basmati rice or alongside warm naan for a meal that’s anything but ordinary.

Conclusion

Kickstart your culinary adventure with these 17 delightful baby corn recipes, perfect for any occasion! Whether you’re craving something crunchy, creamy, or packed with flavor, this roundup has you covered. We’d love to hear which recipes stole your heart—drop us a comment below. Don’t forget to share your favorites on Pinterest so fellow foodies can enjoy these tasty dishes too. Happy cooking!