Many are surprised to learn that baby corn isn’t really miniature corn at all. Baby corn is regular corn that is harvested before it matures. Baby corn is typically white because the kernels have not filled out and developed their full color yet.
Harvesting Baby Corn
Baby corn should be picked as soon as the corn stalks begin to silk out. Baby corn should be no more than two to three inches long.
Storing Baby Corn
Unlike mature corn that must be eaten immediately after picking to maintain its flavor, baby corn can be stored in the refrigerator for up to a week before losing its flavor. Do not husk the baby corn until just before using. The husk on the baby corn keeps it fresh and prevents it from drying out.
Cooking Baby Corn
Steam baby corn for 5 minutes until it is tender before serving. Baby corn cooks quickly and should not be over cooked.
Serving Baby Corn
Baby corn can be served hot with melted butter, added to stir-fries or tossed into salads or pasta. It can even be eaten raw, with dip, if you prefer.
Freezing Baby Corn
Blanch baby corn in boiling water for 30 to 45 minutes. Drain and plunge into ice water for one minute to stop the cooking process. Drain well and freeze in airtight containers.