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This is one of the simplest side dishes I know how to make. Just toss the baby corn with butter, paprika (or chili powder), salt and pepper.  They are very flavorful and a great companion to steak or grilled chicken dishes.

For those curious, baby corn is available in  both white and yellow varieties, and is usually three to four inches in length. It is usually eaten whole. Baby corn is mature corn, simply picked at an earlier stage of growth, and has a much milder flavor than full-grown corn.

Make sure you try our take on Baby Corn! We were used to have the corn pickled, so having them tossed with butter and a kick from the paprika is a nice change.

Helga

Buttered Baby Corn

A Foodies’ Kitchen Original Recipe
Serves: 3-4 people

Ingredients:
1 lb. pack of baby corn
3 tablespoons butter
1 tablespoon vegetable oil
1 tablespoon paprika (or chili powder)
½ teaspoon black pepper
salt, to taste

Procedure:

1. Heat a heavy skillet.  Once it is hot, add the oil and butter until it melts. Don’t let it burn!
2. Add baby corn, sprinkle with paprika, pepper and salt.
3. Sauteé baby corn for about 4 minutes.
4. Serve immediately.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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