Baby Corn (Maize)
Baby Corn (Maize) - Image 2

Baby Corn (Maize)

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About Baby Corn

Baby corn is a cereal grain made from corn that has been harvested early, when the stalks are still small and immature. In contrast to mature corn, whose cob is too tough for human consumption, it is typically eaten whole – cob and all.

Nutritional facts of  Baby Corn

Baby corn has 25 calories per 1/2 cup serving and is a low-calorie vegetable. Baby corn, a starchy vegetable, contains more than 60 calories. The calorie content of baby corn is comparable to that of other non-starchy vegetables such as broccoli, cauliflower, and green beans. Baby corn, as a low-calorie food, can fill you up without costing you too many calories, making it an excellent choice if you’re trying to lose weight.

Storage and uses of Baby Corn

Refrigerate right away to keep the sweetness. Low temperatures slow down the conversion of sugar to starch. Baby corn can be stored in the refrigerator for up to a week without losing quality. It should be stored at 50-70% relative humidity and 50-70% temperature.

Benefits of Baby Corn

Baby corn is low in carbohydrates, high in fiber, and a good source of foliate. It contains some calcium, zinc, and iron, as well as a significant amount of B vitamins, particularly Vitamin B1. It contains a fair amount of vitamin C.

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Baby Corn Chilly Recipe

 INGREDIENTS 

For frying baby corn:

 

  • 3 cup water
  • 9 baby corn chopped
  • ½ cup maida
  • ¼ cuo corn flour
  • ½ tsp Kashmiri red chilli powder
  • ¼ tsp pepper crushed
  • ½ tsp ginger paste
  • ½ tsp salt
  • ½ cup water
  • Oil for frying

 

For corn flour slurry:

  • 1 tsp corn flour
  • ¼ cup water

 

Other ingredients:

 

  • 3 tsp oil
  • 2 greem chilli (slit)
  • 1 inch ginger finely chopped
  • 3 clove garlic finely chopped
  • 4 tbsp spring onion finely chopped
  • ½ onion petals
  • ½ capsicum cubed
  • 2 tbsp tomato sauce
  • 1 tbsp vinegar
  • 1 tbsp soya sauce
  • 1-/4 tsp pepper crushed
  • ¼ tsp sugar
  • ¼ tsp salt

INSTRUCTIONS

 

  1. firstly, in a large kadai heat 3 tsp oil and saute 2 green chilli, 1 inch ginger and 3 clove on high flame.
  2. also saute 2 tbsp spring onion slightly.
  3. now add ½ onion, ½ capsicum and saute on high flame.
  4. additionally add 2 tbsp tomato sauce, 1 tbsp vinegar, 1 tbsp soy sauce, ¼ tsp pepper, ¼ tsp sugar and ¼ tsp salt.
  5. mix well and saute for a minute.
  6. add cornflour slurry. to prepare corn flour water mix 1 tsp of corn flour with ¼ cup of water.
  7. give a good mix until the gravy slightly thickens and turns translucent.
  8. additionally, add fried baby corn.
  9. mix gently making sure the sauce has coated well uniformly
  10. finally, transfer chilli baby corn to a serving bowl and garnish with chopped spring onions green. serve with fried rice.

 

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