<p>Baby corn, a goldmine of nutrients, is a versatile and wholesome food product. It adds flavour to any dish, be it a simple salad, a Manchurian or soup.</p>.<p> Baby corn is a rich source of fibre and the complex carbohydrates keep you energised throughout the day. Besides providing you with resistance to infections, cooked sweet corn’s anti-oxidants help in the prevention of constipation, cancer and heart ailments.<br /><br />According to The Nutritional Bible, baby corn has the ability to absorb water to bulk up stool. This speeds the transit time of waste through our intestines. A 100-gram serving of baby corn is low in fat and contains approximately 80 kilo calories. It is also a rich source of folate, potassium, Vitamin B6 and Vitamin C.<br /><br />Baby corns are fruits of maize plants, which are harvested when they are tender. They are also called candle corns and are creamy-yellow in colour. Baby corn can be found fresh, frozen or canned in local super markets. Here are a couple of super-simple recipes which you could try:<br /><br />Butter-fried Baby Corn<br /><br />Method: Melt two teaspoons of butter in a pan. Saute 10-12 baby corns till they turn slightly brown in colour. Add 2 tablespoons of water, a pinch of salt and pepper. Simmer till the corn is dry. Sprinkle some herbs (optional — chat masala) and serve this hot as a snack.<br /><br />Barbecued Baby Corn<br /><br />Ingredients: Baby corn — 5 nos; tomato — 1, capsicum — 1, onion — 1, (all cut into cubes of one inch)<br /><br />For the five spice powder: Cinnamon sticks — 2, nutmeg — 1, pepper corns — 10, star anise — 4 and cloves — 5. (to be dry ground)<br /><br />Method: With the help of toothpicks, skewer a cube of onion, then baby corn, tomato, followed again by baby corn and close with a cube of capsicum. Follow the procedure with all the vegetable cubes. Dust the little skewers with a little corn flour and deep fry them in hot oil.<br /><br />Heat some oil in a pan and sauté the chopped onions in a quarter teaspoon of ginger, garlic and green chillies. Saute till they are browned. Add half a cup of water and allow it to boil. Now, add a tablespoon each of red chilli paste and tomato sauce. Season with some pepper and salt. Finally, add a pinch of the five-spice powder. Saute the fried baby corn in the sauce till it turns dry. Garnish with finely-chopped spring onions and serve hot.<br /></p>
<p>Baby corn, a goldmine of nutrients, is a versatile and wholesome food product. It adds flavour to any dish, be it a simple salad, a Manchurian or soup.</p>.<p> Baby corn is a rich source of fibre and the complex carbohydrates keep you energised throughout the day. Besides providing you with resistance to infections, cooked sweet corn’s anti-oxidants help in the prevention of constipation, cancer and heart ailments.<br /><br />According to The Nutritional Bible, baby corn has the ability to absorb water to bulk up stool. This speeds the transit time of waste through our intestines. A 100-gram serving of baby corn is low in fat and contains approximately 80 kilo calories. It is also a rich source of folate, potassium, Vitamin B6 and Vitamin C.<br /><br />Baby corns are fruits of maize plants, which are harvested when they are tender. They are also called candle corns and are creamy-yellow in colour. Baby corn can be found fresh, frozen or canned in local super markets. Here are a couple of super-simple recipes which you could try:<br /><br />Butter-fried Baby Corn<br /><br />Method: Melt two teaspoons of butter in a pan. Saute 10-12 baby corns till they turn slightly brown in colour. Add 2 tablespoons of water, a pinch of salt and pepper. Simmer till the corn is dry. Sprinkle some herbs (optional — chat masala) and serve this hot as a snack.<br /><br />Barbecued Baby Corn<br /><br />Ingredients: Baby corn — 5 nos; tomato — 1, capsicum — 1, onion — 1, (all cut into cubes of one inch)<br /><br />For the five spice powder: Cinnamon sticks — 2, nutmeg — 1, pepper corns — 10, star anise — 4 and cloves — 5. (to be dry ground)<br /><br />Method: With the help of toothpicks, skewer a cube of onion, then baby corn, tomato, followed again by baby corn and close with a cube of capsicum. Follow the procedure with all the vegetable cubes. Dust the little skewers with a little corn flour and deep fry them in hot oil.<br /><br />Heat some oil in a pan and sauté the chopped onions in a quarter teaspoon of ginger, garlic and green chillies. Saute till they are browned. Add half a cup of water and allow it to boil. Now, add a tablespoon each of red chilli paste and tomato sauce. Season with some pepper and salt. Finally, add a pinch of the five-spice powder. Saute the fried baby corn in the sauce till it turns dry. Garnish with finely-chopped spring onions and serve hot.<br /></p>
