BABY CORN, WHERE IT COMES FROM
Baby corn, where it comes from…
Baby corn is mild in flavour with a crunchy texture. It tastes great in stir-fries, salads, curries and soups, Baby corn is essentially the immature form of regular corn on the cob. Farmers mostly harvest this version when emerging corn silks are approximately 50 to 75 millimetres long. You can eat baby corn in its entirety; cob and all. A common ingredient in Thai dishes. However, widely used in Asian cuisine throughout the world. With it being mild tasting, it is versatile in almost any type of dish.
People describe the flavour of fresh baby corn as grassy and a little sweet. It almost veers to a neutral taste. This is perhaps because farmers harvest them before the sugar build-ups. So, this happens after pollination. Thus far, it is difficult to detect layered flavour notes in canned baby corn. It is because the produce is not fresh.
Baby corn difference
The taste, texture and size are the primary differences between full-size corn and baby corn. Since baby corns are immature, hard cob is still developing. Thus, it allows you to consume the vegetable whole.
Corn growers prefer the long, slender corn-shaped varieties with creamy yellow colour. Nowadays, there are special corn varieties grown especially for cultivating baby corn. These varieties are made to grow more corn per stalk. Thus far, farmers may choose either sweet corn or field corn to produce baby corn. The taste varies very little between the various varieties. However, the texture is tougher and longer with time.
Most corn varieties grow two ears of corn per stalk. Normally farmers harvest the second ear of corn to cook for themselves. Recipes for corn dishes developed as more people continued to cook baby corns. Now, its use is widespread.
Thailand leads the way
Thailand leads the way in growing baby corn. It is grown throughout Thailand. Thus far, baby corn growing baby corn requires a warm season. It needs a good water supply because of its short production time. Baby corn requires full sun too. Conditions are very similar to growing regular corn. Harvesting is typically about 50 to 60 days from planting seeds. Whereas full-grown corn is harvested in about 90 days from planting.
Most of the canned baby corn available in the USA and Europe is from Thailand. Baby corn is mostly sold in cans to avoid spoilage. However, there is a significant demand for fresh baby corn too. There is a domestic demand as well as countries like Japan and Taiwan. So, fresh baby corn may be sold in the husk. These are normally sold through direct market channels such as farmer’s markets and farm stands.
Handpicking
Handpicking the tiny ears is labour-intensive. The little ears are the second ear from the top of regular sweet corn. They are handpicked before the plants are fertilised. Therefore, the top ear is left to fully mature into full size.
Almost all the baby corn we eat is grown and processed overseas. Mostly in Thailand. However, several industrious growers in other countries cultivate baby corn. These are grown to sell in their husks at farmer’s markets. However, large plantations steer clear of early harvest. It is because it cannot be mechanised.
Serving baby corn
Baby corns are sweet and crunchy. Hence, they are perfect to eat raw in salads, or as appetisers and stir-fries. Therefore, baby corns are a common ingredient in Asian cuisine. In particular important ingredient in Chinese and Thai dishes. You may want to include fresh miniature corn among crudités. Baby corn tastes delicious when eaten hot or tossed with flavoured butter. In fact, smoky chipotle chilli works well. You may try garlic & herbs or plain salted butter. Simply bring a pot of water, lightly salted to boil. Then reduce the heat to simmer. Cook the corn for 4 to 5 minutes. Drain and toss with a generous amount of flavoured butter.
