My kids are absolutely nuts about baby corn for reasons unknown to me. During the season time I love chewing on the juicy cob
for the free facial exercise that it gives
and I also make these vadas/fritters
using sweet corn for the evening to have along with tea. But other than that despite the baby corn being the junior I do not happen to a great liking for it, but my kids, they just love it. Did you check out my Facebook page
where in I had shared an easy way to shuck corn in just a minute?
This was supposed to be posted last month for the Let’s Cook ~ Starters event, but since I had guests at home could not make it on time. My kids loved it very much and I have made it a number of times since then. In this Satay, the baby corn turned out juicy and succulent loaded with the tangy taste of the tomatoes and flavored just right by the garlic.
has paired with IndiBlogger
for a contest using Del Monte
products. This goes off to that event. I love “Del Monte’s” Ketchup very much as it is thick, creamy with the right tanginess of the tomatoes. I have been buying only that ever since I was introduced to it.
Off to the recipe now...
Shuck the corn and blanch them. Keep them aside. Prepare the vegetables.
Mix the marinade ingredients together. I used “Del Monte” brand.
Apply the marinade to the blanched baby corn and let it sit for 30 minutes. Sauté the vegetables.
Add the thickening solution and stir fry. Serve hot.
Baby Corn Satay
10 Minutes Cook Time:
15 Minutes Serves:
For the Marinade:
- Baby corn, blanched – 12
- Spring onions – 4
- Capsicum – 1/8 cup
- Corn flour – 1 tsp
- Oil – 2 tsp
- Tomato Ketchup – 3 tbsp
- Red chilli powder – 1 tsp
- Garlic – 4 cloves
- Corn flour – 1 tsp
- Salt – to taste
- Oil – 1 tsp
1. For the Marinade:
Chop / grate the garlic cloves. In a bowl mix together tomato ketchup, red chilli powder
, corn flour, garlic cloves, salt and oil together and whisk till smooth.
2. Add the blanched baby corn to this mixture and mix well till the baby corn are coated well. Let it rest at least 30 minutes.
3. Cut spring onions (both green and white parts) finely. Slice the capsicum into thin strips.
4. Mix corn flour in 4 tsp water and keep the solution aside.
5. Heat a pan with oil. Add the spring onions and capsicum and sauté over medium flame for 1 minute.
6. Add the marinated baby corn and mix well. Add the corn flour solution and once again sauté till the spring onions and capsicum coat the baby corn well and they turn glossy. This should take 2 minutes approx.,
7. Serve piping hot.
In case you do not know to blanch, Heat a big vessel with water to which a pinch of salt has been added. When it comes to bubbling boil, switch off stove and put the baby corn in it. Close with a lid and let it be for 10 minutes. Drain and rinse immediately under cold running water.
If you do not want to use tomato ketchup for the marinade you can replace it with yogurt / curd.
Adjust the chilli powder according to your spice level.
This tastes much better only when served hot.