4 Irresistible Mushroom and Baby Corn Recipes to Delight Your Taste Bud

Mushroom and Baby Corn Recipes

 In this article, we are excited to share four mouthwatering Mushroom and Baby Corn Recipes that feature a delightful combination of flavors and textures. This is mainly of Indian style. From savory stir-fries to comforting curries, we have curated a diverse range of dishes that showcase the versatility of two delicious ingredients: mushrooms and baby corn. 

Whether you're a seasoned cook looking for new culinary adventures or a beginner eager to explore the world of flavors, these recipes are sure to inspire you in the kitchen. So, grab your apron, prepare your taste buds, and get ready to embark on a culinary journey filled with tantalizing aromas and delectable flavors. Let's dive right in and discover the magic that awaits in these five extraordinary recipes!

Mushroom and Baby Corn Stir-Fry

Ingredients:

• 200 grams mushrooms, sliced
• 200 grams baby corn, sliced
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Heat sesame oil in a pan or wok over medium heat.

Add minced garlic and grated ginger, and sauté for a minute until fragrant.

Add sliced onions and bell peppers to the pan and stir-fry for a few minutes until they start to soften.

Add sliced mushrooms and baby corn to the pan and cook for 5-6 minutes until they are tender.

In a small bowl, mix soy sauce and hoisin sauce together. Pour the sauce mixture over the vegetables and toss everything well to coat evenly.

Season with salt and pepper according to your taste.

Cook for another 2-3 minutes until the flavors blend together.

Garnish with fresh cilantro and serve hot with steamed rice or noodles.

Mushroom and Baby Corn Curry:

Ingredients:

• 200 grams mushrooms, sliced
• 200 grams baby corn, sliced
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup coconut milk
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Heat oil in a pan over medium heat. Add cumin seeds and let them crackle.

Add minced garlic and grated ginger, and sauté for a minute until aromatic.

Add chopped onions and cook until they turn golden brown.

Add tomato puree and cook for a couple of minutes until the raw smell disappears.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.

Add sliced mushrooms and baby corn to the pan and stir everything together.

Cover the pan and cook for about 10 minutes, allowing the vegetables to cook in their own moisture.

Stir in garam masala and coconut milk. Simmer for 5 minutes until the curry thickens slightly.

Garnish with fresh coriander leaves and serve hot with roti or rice.

These recipes are just a starting point, and you can always adjust the ingredients and spices according to your taste preferences. Enjoy your mushroom and baby corn dishes!

Mushroom and Baby Corn Noodle Soup:

Ingredients:

• 200 grams mushrooms, sliced
• 200 grams baby corn, sliced
• 2 packs of instant noodles
• 4 cups vegetable broth
• 1 onion, thinly sliced
• 2 cloves of garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

In a large pot, heat sesame oil over medium heat. Add minced garlic and sliced onions, and sauté until onions are translucent.

Add sliced mushrooms and baby corn to the pot, and cook for 5-6 minutes until they start to soften.

Add vegetable broth to the pot and bring it to a boil.

Break the instant noodle blocks into smaller pieces and add them to the boiling broth.

Cook the noodles according to the package instructions.

Once the noodles are cooked, add soy sauce, salt, and pepper to the soup. Adjust the seasoning to your taste.

Serve the mushroom and baby corn noodle soup hot, garnished with fresh cilantro.

Mushroom and Baby Corn Stir-Fry with Garlic Sauce:

Ingredients:

• 200 grams mushrooms, sliced
• 200 grams baby corn, sliced
• 2 tablespoons vegetable oil
• 4 cloves of garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 1 teaspoon sugar
• Salt and pepper to taste
• Spring onions, chopped (for garnish)

Instructions:

Heat vegetable oil in a pan or wok over high heat.

Add minced garlic and stir-fry for a minute until fragrant.

Add sliced mushrooms and baby corn to the pan and cook for 4-5 minutes until they start to brown.

In a small bowl, mix soy sauce, oyster sauce, cornstarch mixture, sugar, salt, and pepper.

Pour the sauce mixture over the vegetables and stir everything well to coat evenly.

Cook for another 2-3 minutes until the sauce thickens and coats the vegetables.

Garnish with chopped spring onions and serve the stir-fry hot with steamed rice or noodles.

Frequently Asked Questions

Do we need to boil baby corn before cooking?

Generally, baby corn does not require boiling before cooking. It is commonly used in stir-fries, soups, and salads, where it is added directly to the dish and cooked along with other ingredients. Baby corn has a tender and crisp texture, and it cooks relatively quickly. However, if you prefer a softer texture, you can blanch baby corn in boiling water for a few minutes before using it in your recipe. This will slightly soften the corn and make it easier to chew.

Is baby corn healthier than corn?

Baby corn and regular corn have similar nutritional profiles, but there are a few differences to consider. Baby corn is harvested at a very early stage, before it fully matures into regular corn. As a result, baby corn tends to be lower in calories and carbohydrates compared to mature corn. It also contains fewer sugars. On the other hand, regular corn is richer in fiber and provides more vitamins and minerals. Both baby corn and regular corn are nutritious and can be part of a healthy diet. The choice between the two may depend on personal preferences and dietary goals.

Where does baby corn come from?

Baby corn is the immature ear of corn that is harvested when it is still young and tender. It is commonly used in Asian cuisines, particularly in Chinese, Thai, and Indian dishes. Baby corn is cultivated from the same plant as regular corn (Zea mays), but it is harvested much earlier, typically within 2-3 days of pollination. The corn ears are picked before the kernels fully develop, resulting in small, slender cobs. Baby corn is typically grown on farms and is available fresh, canned, or frozen in grocery stores worldwide. Major producers of baby corn include Thailand, China, India, and the United States.