Baby corn can be cooked in steam or boiling water for 3 to 4 minutes. It can also be stir fried in oil, roasted or deep fried. Baby corn is also eaten raw in salads or with dips.
Baby corn is tender, and it can be eaten whole or sliced into smaller pieces. The healthy color of baby corn is pale yellow. It's a common ingredient for Oriental dishes, and it can be used in combination with other vegetables or meats. Baby corn pakodas is an exotic dish made with deep-fried baby corn. Other ideas for preparing baby corn include lightly roasting it in sesame seed oil then mixing it with cooked, seasoned pasta, adding it to soups or pickling the corn using vinegar, salt and water.
Baby corn is the source of vitamin A, which helps reinforce the immune system. It also contains vitamin B6, which is needed for the nervous system, and beta-carotene, which is an antioxidant. It's high in folic acid, which is essential for pregnant women, and helps reduce risks of various diseases. It also contains zinc, calcium, iron, magnesium, copper, phosphorus, iron, potassium, dietary fibers, and vitamins B1, B2 and C. Fresh baby corn should be consumed within two to three days after picking or purchasing.