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What is Baby Corn?

Tricia Christensen
By
Updated May 16, 2024
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Although baby corn may seem somewhat exotic, it is really essentially the same type of corn that is 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 baby corn fresh in grocery stores, where it usually comes canned or frozen.

This corn is most often found in stir-fries and in some salads. It works well for both frying, and steaming, but it loses its characteristic crunch if it's overcooked, so it's generally a good idea to slightly undercook baby corn. Whichever way its cooked, the corn should retain its shape and not become mushy. On its own, this corn can have a slightly sweet flavor. More often cooks favor it because it retains the flavors of sauces applied to it and adds interesting texture and visual appeal to a dish.

Those contemplating ways to serve baby corn shouldn't just think stir-fry. Because the corn is slightly porous, it can also be used in salads topped with vinaigrette. Cooks may want to consider tossing it into pasta salad for additional texture and color. It also pairs well with corkscrew or tubular pastas like rotini and penne.

It's often very hard to find fresh baby corn. It is sometimes found in the produce section of grocery stores, but may also be in the canned foods section of the supermarket, as you’ll frequently find it in jars or cans, packed in water or pickled. Those in the US may also find it in mixed frozen vegetable packages.

Those who grow their own corn can harvest their own baby corn by picking corn right after the silk of the corn is formed. It’s not farmed often in the US, because it is so small, and not much of a money crop. There's also not so much of a demand for this type of corn in the US, so growing mature corn is usually a more profitable venture for US farmers.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Tricia Christensen
By Tricia Christensen
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia Christensen is based in Northern California and brings a wealth of knowledge and passion to her writing. Her wide-ranging interests include reading, writing, medicine, art, film, history, politics, ethics, and religion, all of which she incorporates into her informative articles. Tricia is currently working on her first novel.
Discussion Comments
By anon71836 — On Mar 20, 2010

Why is it called baby corn?

By anon34350 — On Jun 21, 2009

the article was some help..but i need a recipe for sweet baby corn..i know you can't find this on this page but just for a heads up...its really good..im not sure what is all in it..but i would like to start making some more if i can find the recipe.

anyone have a recipe?

By anon18003 — On Sep 12, 2008

Your site was very helpful & interesting. Thank You, Debra Williams

By anon16387 — On Aug 04, 2008

how do you plant and care for baby corn?

By elfi64 — On Jul 25, 2008

Minipop is a variety of sweet baby corn.

Tricia Christensen
Tricia Christensen
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia...
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