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Baby corn is a smaller version of regular corn that can be served raw or cooked and adds texture and flavor to dishes like stir-fries and salads. It can be hard to find fresh, but is often available canned or frozen. It can be used in salads and pasta dishes and retains the flavors of sauces. It is not heavily harvested in the US due to low demand.
While baby corn may sound a little exotic, it’s actually essentially the same type of corn that’s served “on the cob.” It can be served both raw and cooked and has a crunchy texture. Many people use it to add texture and flavor to stir-fries and salads. Despite its fresh taste, it’s often hard to find fresh corn in grocery stores, where it usually comes canned or frozen.
This corn is most often found in french fries and some salads. It works well for both frying and steaming, but loses its crunchy characteristic if it’s overcooked, so it’s generally a good idea to lightly cook baby corn. Whichever way the corn is cooked, it should hold its shape and not become mushy. On its own, this corn can taste slightly sweet. More often cooks favor it because it retains the flavors of sauces applied to it and adds an interesting texture and visual appeal to a dish.
Those contemplating ways to serve baby corn shouldn’t just think about stir-frying. Because corn is slightly porous, it can also be used in salads dressed with vinaigrette. Cooks might consider tossing it into pasta salad for additional texture and color. It also pairs well with cavatappi or tubular pasta like rotini and penne.
It is often very difficult to find fresh corn. It’s sometimes found in the produce section of grocery stores, but it can also be in the canned food section of the supermarket, as you’ll often find it in jars or cans, packaged in water or pickled. Those in the United States can also find it in mixed frozen vegetable packages.
Those who grow their own corn can harvest their own corn by slumping the corn soon after the corn silk has formed. It’s not grown often in the United States, because it’s so small and not heavily harvested. Also, there isn’t much demand for this type of corn in the United States, so growing mature corn is usually a more profitable venture for US farmers.
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