Baby Corn


About the Product:

Baby Corn is a cereal grain taken from corn harvested early while the stalks are still small and immature. It typically is eaten whole – cob included – in contrast to mature corn, whose cob is too tough for human consumption.

Nutritional facts:

Baby corn is a low-calorie vegetable with 25 calories per 1/2-cup serving. Baby Corn which is considered a starchy vegetable, has more than 60 calories. Baby corn has a calorie content that’s similar to that of other non-starchy vegetables such as broccoli, cauliflower and green beans. As a low-calorie food, baby corn can fill you up without costing you too many calories, making it a good choice if you’re trying to lose or :

Storage and uses:

Refrigerate immediately to retain sweetness. Low temperatures reduce the rate of the conversion of sugar to starch. De-husked baby corn can be refrigerated for up to one week without losing its quality. It should be stored at 50 -7 0C, with a relative humidity of 90 per cent.


Baby Corn is low in carbs, brimming with Fiber, a good source of folate. It has some amount of calcium, zinc and Iron, it also has a notable amount of B vitamins, especially Vitamin B1. It is fairly good source of vitamin C.

Baby Corn Chilly Recipe


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



  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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