Baby corn

Baby corn is an immature ear of maize, picked while the cob and kernels are still tender. It is usually eaten whole; it is not simply a small, fully developed sweetcorn cob.

No: fresh baby corn can be eaten raw once washed, and tinned baby corn is already cooked. Cooking fresh cobs briefly keeps them crisp; trim the stem end if it is tough.

For a quick stir-fry, slice it lengthways and cook over high heat for about 3–5 minutes. You can also boil whole cobs for 3–4 minutes or roast them at 220 °C for about 15 minutes, turning once.

Keep it unwashed in a loosely closed bag in the fridge and use it within a few days, as the kernels lose sweetness after picking. Blanch it briefly, cool it in cold water and freeze it if you need to keep it longer.

Add it to a hot wok with noodles, vegetables and a savoury sauce, or use it in Thai-style green curry, where its crisp texture works well with coconut milk. Whole cobs are also good on skewers or roasted as a side.

Use thinly sliced fresh sweetcorn kernels for a similar flavour, though they will not have the same crisp, whole-cob bite. For crunch and shape, try sliced water chestnuts or sugar snap peas.

The names are often used for the same immature maize cobs. Compared per 100 g, baby corn has 6.1 g of fibre, while baby sweetcorn has 2.4 g.

A 100 g portion provides 6.1 g of fibre, which makes it a notably fibre-rich vegetable. A handful of cobs is a practical amount to add to a stir-fry or curry.