THOUGH IT DOESN’T OFFER MUCH FLAVOR, THIS BABY IS BELOVED BY MANY FOR ITS PLEASANT CRUNCH
Even if we don’t consume it every day, it’s likely that we regularly come across corn in at least one of its multiple forms. It is one of the world’s largest commodities, with billions of bushels harvested yearly to be pressed into by-products like toothpaste, aspirin, and shampoo, to name just a few. A stable big demand requires constant massive supplies, and so farmers tend to grow their crops to maximum maturations to earn a profit. As a result, the younger, more tender fresh corn is harder to find.
To produce baby corn, a farmer needs to keep a keen eye and watch out for that perfect moment between budding and fruit, when the corn is still immature and just after the silk starts to appear. This guarantees that it will still be sweet and tender, with that beloved textural crunch. Although baby corn is easily available in the canned food section of most supermarkets, freshly harvested young corn delivers a more satisfying experience.
It is cooked much like regular corn: submerged in salted, boiling water; slapped on a hot grill; or added to a stir-fry. Whichever way you choose, you’ll be rewarded with the corn’s trademark sweetness, only much milder.