(Of course I don’t mean the real baby above!)
I don’t like the texture, the taste, the smell, and the appearance. I’m usually not a picky eater but just thinking about it makes me slightly sick. Although I have to admit that I haven’t had fresh baby corn, which might be truly delicious!
Where does baby corn come from? Is it a smaller version of the corn that we usually have or is it a different variety altogether?
Turns out, baby corn is baby corn!
According to a Washington State University report, fresh locally grown baby corn has better texture and flavor compared to canned imports. Apparently, mid-August to mid-September is the season for finding baby corn at farmers’ markets.
The report recommends the following ways to prepare and enjoy baby corn:
- Serve raw with other vegetables and a low-fat dip.
- Toss cooked baby corn into your favorite pasta salad or tossed salad.
- Include baby corn in any stir-fry dish.
- Add baby corn to spaghetti sauce, a rice and bean dish, or casserole.
- Serve steamed baby corn as a side dish topped with a bit of olive oil or butter and a dash of salt.
- Include raw baby corn in vegetable soups or stews, adding near the end of cooking time.
- Marinate baby corn to serve as a vegetable side dish or add to pasta or tossed salads.
To be honest, I am still not convinced that any of these preparations will make me an avid baby corn eater but I’ll have to wait till next summer to really decide for good.