Baby Corn Snack

Are you craving a delectable and crunchy snack that will leave your taste buds satisfied? Look no further than the irresistible charm of baby corn snacks. These miniature wonders, harvested before maturity, have taken the culinary world by storm, offering a delightful treat that combines tenderness with a satisfying crunch.

When it comes to baby corn snacks, the possibilities are endless. From classic deep-fried variations to mouthwatering chili-infused delights, there’s a baby corn snack to suit every palate. These snacks are not only visually appealing but also pack a punch in terms of taste and texture.

Whether you prefer the simplicity of lightly fried baby corn dipped in a flavorful sauce or the fiery kick of chili-infused baby corn fritters, there’s no shortage of options to tantalize your taste buds. The delicate sweetness of baby corn combined with its ability to absorb flavors makes it an ideal ingredient for creating exciting snack experiences.

Let’s dive into the enticing world of baby corn snack and discover the perfect recipe to satisfy your cravings.

Culinary Uses of Baby Corn

Baby corn is a versatile ingredient that can be used in various culinary preparations, adding a unique touch to dishes. Here are some popular culinary uses of baby corn:

Stir-fries: Baby corn is commonly used in stir-fry dishes, particularly in Asian cuisine. Its mild flavor and crisp texture make it a perfect addition to vegetable stir-fries or alongside meats like chicken, beef, or shrimp.

Salads: Baby corn can add a delightful crunch to salads. Whether you’re making a green salad, pasta salad, or even a grain-based salad, adding baby corn can provide an interesting contrast in texture and a mild sweetness. It pairs well with other vegetables, fruits, and dressings.

Soups: Baby corn can be used in soups to add a satisfying crunch and subtle flavor. It works well in clear broths, creamy soups, and even noodle-based soups. Moreover, the miniature size of baby corn makes it visually appealing in soup preparations.

Appetizers: Baby corn can be used creatively in appetizers. Additionally, it can be grilled, roasted, or even breaded and deep-fried to create delicious finger foods. For example, baby corn fritters, tempura-style baby corn, or stuffed baby corn are popular appetizer options that showcase the versatility of this ingredient.

Pickles and Preserves: Additionally, baby corn can be pickled or preserved to enjoy its unique flavor for a more extended period. Pickled baby corn can be used as a condiment or added to sandwiches, burgers, or wraps to provide a tangy and crunchy element.

Popular Baby Corn Snack Recipes

1. Crispy Baby Corn Fritters

Ingredients
12nos – baby corn
Oil
Chaat masala

For batter
3 tbsp gram flour
2 tbsp rice flour
1 tbsp cornstarch
Salt according to taste
1 tbsp coriander powder
1/2 tsp turmeric
2 tsp cumin powder
1 tsp chili powder
1 tbsp ginger chopped
2 tbsp curry leaves chopped
1 tbsp coriander chopped
1/3 cup water

Instructions

• To prepare the batter, first, combine all the ingredients listed under “for batter” in a mixing bowl. Then, whisk the mixture thoroughly to ensure a smooth texture without any lumps. It is important to achieve a thick yet pourable consistency for the batter.

• Start by cleaning the baby corn, washing it thoroughly, and patting it dry. Sprinkle a pinch of salt, chili powder, and gram flour onto the baby corn and mix well. Dip the seasoned corn into the prepared batter, ensuring it is fully coated, and deep fry until it turns a golden brown. Once cooked, remove the baby corn from the oil, sprinkle it with chaat masala for an extra burst of flavor, and serve this amazing baby corn snack hot.

2. Spicy Baby Corn Stir-fry

Ingredients

• Vegetable oil for frying – 2 tbsp
• Baby Corn 1 can
• Red bell pepper – 1/2
• Medium yellow onion – 1/4
• Snow pea pods – 6
• Sliced Fresh Ginger – 1 tsp
• Chopped Fresh Garlic – 1 tsp
• Sliced Chicken Breast – 1/4 pound
• Oyster sauce – 2 tbsp
• Fish sauce – 1 tsp
• Medium prawns – 8
• La-Yu-Chilli Oil – 1 tsp
• Cane Sugar 1/2 tsp
• Tapioca starch – 2 tbsp
• Fried Chilli Paste – 1/2 tsp 

Instructions

Empty the contents of a can of baby corn into a strainer and rinse it thoroughly. After rinsing, proceed to slice each piece of baby corn in half. For this task, the Kiwi peeler knife is the perfect tool, making the job effortless and precise.

Slice some yellow onions and a bell pepper and cut the tips off of your snow peas.

In a frying pan set over medium heat, bring approximately two cups of water to a boil. Once boiling, add your vegetables to the water, letting them blanch for about 10 seconds. Drain the vegetables using a strainer and set them aside.

Next, add two tablespoons of vegetable oil to the frying pan. Add the sliced onion, ginger, and garlic, and fry until they become aromatic. Introduce the sliced chicken to the pan along with approximately one tablespoon of oyster sauce and one teaspoon of fish sauce. Stir the mixture for about a minute.

Include the prawns and mix them well with the other ingredients. Add chili oil, a touch of salt, and sugar. Stir the mixture thoroughly.

Add the baby corn and another tablespoon of oyster sauce. Increase the heat to high and continue stirring as the dish cooks for approximately one minute. Finally, add the remaining blanched vegetables.

In a separate bowl, combine equal parts water and tapioca flour (50/50 mixture). Add this mixture to the pan and continue frying for a bit longer.

Remove the pan from the heat, then incorporate 1/2 teaspoon (or more, according to preference) of Thai Fried Chili Paste. Mix all the ingredients together and serve.

3. Garlic Roasted Corn

Ingredients

• Baby corns – 10
• Crushed and chopped garlic – 1 tsp
• Butter – 2 tsp
• Oil – 1 tsp
• Roasted cumin powder – 1/2 tsp
• Biryani masala – 1/2 tsp
• Pepper powder – 1/2 tsp
• Oregano 1/2 tsp
• Chat masala – 1/2 tsp
• Finely chopped coriander leaves – 2 tsp
• salt to taste

Instructions

Wash the baby corn thoroughly and chop them in half.

In a pan, melt some butter and add oil. Add the chopped garlic and sauté until it reaches a light golden color.

Add the baby corn to the pan and cook them until they achieve a slight brown color. Sprinkle a pinch of salt over the baby corn while cooking.

Furthermore, add ground pepper powder, biryani masala, cumin powder, and oregano to the mixture. Stir thoroughly to combine the flavors.

Add a tablespoon of butter to the pan and mix it thoroughly.

Garnish with a sprinkle of fresh coriander leaves and chaat masala, then serve the dish while it’s still hot.

4. Baby Corn Manchurian

 Ingredients

10 baby corn (chopped)

• Chopped baby corn – 10
• Plain flour / all-purpose flour – 1/2 cup
• Corn flour – 2 tbsp
• Ginger-garlic paste – 1/2 tsp
• Kashmiri chili powder 1 tsp
• Salt according to taste
• Water (add as required) – 1/2 cup
• Oil for the purpose of deep frying.

Other ingredients:

• Oil – 2 tsp
• Finely chopped onion – 1/2
• Spring onion (chopped) – 1
• Ginger (finely chopped) – 1 inch
• Garlic (finely chopped) – 2 cloves
• Chilli sauce – 1 tbsp
• Soy sauce – 2 tsp
• Vinegar – 2 tsp
• Salt to taste
• Tomato sauce – 1/2 cup
• Pepper (crushed) – 1/2 tsp

Instructions

Batter Recipe:

1. In a large mixing bowl, combine maida (all-purpose flour) and corn flour.
2. Add ginger-garlic paste, chili powder, and salt.
3. Furthermore, slowly add water as required and mix well to achieve a smooth and flowing consistency batter.
4. Add chopped baby corn to the batter and coat them evenly.
5. Deep fry the coated baby corn in hot oil until they turn golden brown.
6. Once cooked, dip each fried baby corn floret into the batter again.
7. Drain the fried baby corn on a kitchen paper towel to remove any excess oil.

Baby Corn Manchurian Recipe:

1. Heat 2 teaspoons of oil in a large kadai (wok).
2. Add chopped onion, spring onions, ginger, and garlic. Saute for a minute.
3. Stir in chili sauce, soy sauce, vinegar, salt, and tomato sauce. Mix well until the sauce slightly thickens.
4. Add the deep-fried baby corn to the sauce.
5. Sprinkle black pepper powder and give it a good mix.
6. Finally, add some chopped spring onion greens for garnish.
7. Serve the Baby Corn Manchurian hot.

5. Spicy Corn Satay

Ingredients

• Baby corn – 10
• Oil, as needed
• Curd (Yogurt) – 1/4 cup
• Corn flour – 1 tbsp
• Turmeric powder – 1 tsp
• Red Chilli powder – 1 tsp
• Garlic, grated – 2 cloves
• Carom seeds – 1/4 tsp
• Garam masala powder – 1 tsp
• Salt to taste

Instructions

To start preparing the Spicy Baby Corn Satay Recipe, begin by steaming the baby corns over high heat in a steamer for about 3 to 4 minutes, until they are just cooked and firm. Once done, turn off the heat and set them aside.

In a bowl, combine all the ingredients for the marinade to create a thick paste. Add the baby corn to the marinade mixture, ensuring they are evenly coated. Allow the baby corn to marinate in the mixture for at least 20 minutes.

After the marination process, it’s time to cook the baby corn in a pan, ensuring they are well-cooked and coated with the marinade.

Heat a skillet pan over medium-high heat. Add a tablespoon of oil to the skillet and place the baby corn, along with the marinade, into the pan. Toss them in the oil and heat until the marinade thickens and the baby corn is fully cooked.

Once cooked, remove the baby corn satay from the pan and insert skewers or picks through the center of each baby corn. Place them on a platter and serve.

Serve the Spicy Baby Corn Satay as an appetizer for parties, along with a peanut dipping sauce.

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