Mount Vernon Northwestern Washington Research and Extension Center

Vegetable Research and Extension

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Baby Corn

Baby Corn with Carrots

This simple side dish of young vegetables is a great way to make carrots more interesting.

1/2 cup water
1-1/2 cups baby carrots
1 teaspoon sugar or honey
1/4 teaspoon salt
1-1/2 cups baby corn, husked
1 teaspoon dried parsley
Bring water to a boil. Add carrots along with sweetener and salt. Cover. Cook for 5-7 minutes. Add baby corn and parsley, cook an additional 5 minutes; add more water if necessary. Serves 4 as a side-dish.

Calories 34, Fat 0.3 g, Protein 1.3 g, Carb 7.4 g, Fiber 1.9 g, Cholesterol 0 mg,
Vit. A 678 RE, Vit. C 7.3 mg, Sodium 163 mg, Calcium 19 mg, Iron 0.6 mg


Moroccan Couscous Salad with Baby Corn

Recipe by: Sweet Oasis, Chef John Bell (360) 956-0470

3 cups of Couscous, uncooked
2 tsp. Salt
1/2 cup Garbanzo Beans, cooked
1 tsp. Black Pepper
3/4 cup Black Beans, cooked
1/4 tsp. Allspice
1-1/2 cups diced Tomatoes
1-1/2 tsp. Nutmeg
1 cup chopped Green Onions
1/2 cup Parsley
1 cup Red Wine
1/2 Yellow Onion
4 Cloves of Garlic
1 cup Olive Oil
2 cups of Baby Corn, cut into 1" pieces
Boil couscous in six cups of water; cover, remove from heat, and let stand for 20-30 minutes; chill uncovered. For vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending. Or, finely chop ingredients by hand and blend with a wire whisk. Mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight. Can be served as a side dish or as a meal. Serve with fresh pita bread and lettuce.


Goat Cheese Dip with Crudités

"Crudités" is a fancy name for vegetables served as hors d'ouevres. Try this spirited dip for showcasing baby corn and other fresh garden vegetables.

5-1/2 ounces of soft, mild goat cheese
2 tablespoons cold water or milk
2 teaspoons fresh, chopped basil
Pepper to taste
2 tablespoons green onion tops, chopped

Baby corn, husked, steamed and chilled
Your choice of vegetables cut into strips or bite-size pieces

Blend first 4 ingredients in processor until smooth. Add green onion tops and blend briefly. Serve with steamed and chilled baby corn and other crudités, such as colorful bell pepper slices, broccoli florets, jicama wedges, radish roses and carrot curls. Include a crusty bread as well. Serves 4. Adapted from a recipe at:

Dip only: Calories 108, Fat 8.2 g, Protein 7.6 g, Carb 1.0 g, Fiber 0.1 g, Cholesterol 18 mg,
Vit. A 118 RE, Vit. C 0.7 mg, Sodium 148 mg, Calcium 66 mg, Iron 0.8 mg


Miniature Soup with Baby Corn

Young children are bound to love this soup, where everything is just their size! Serve in small bowls with small spoons. (Adapted from Mollie Katzen's Vegetable Heaven, Hyperion 1997.)

4 cups low-sodium vegetable (or chicken) bouillon
1/2 cup carrots, cut in tiny cubes (pea-size)
1/2 cup baby corn, cut in 1/4 inch slices
1/2 cup diced zucchini
1/2 cup small peas
1/2 cup diced firm tofu
1/4 cup alphabet or little star pasta
Bringbouillon to a boil in a medium saucepan. Add carrots and pasta, reduce to simmer, cook 5 minutes. Add remaining ingredients and simmer another 5 minutes until all vegetables are tender. Serve warm. Makes four servings.

Calories 110, Fat 3 g, Protein 8 g, Carb 14 g, Fiber 2.5 g, Cholesterol 3.9 mg,
Vit. A 448 RE, Vit. C 6 mg, Sodium 134 mg, Calcium 65 mg, Iron 1.1 mg


Food from the Field

Local farmers are providing new foods for your table. Buying local produce not only gives you fresh, nutritious food, but also enhances your community. This recipe series is produced by WSU Extension Agricultural Systems Program and Gayle Alleman, MS, RD. You can contact us at: 360-740-1295

Baby Corn Publications

Baby Corn Research Report 1997

Baby Corn Research Report 1998

Baby Corn – A Pacific Northwest Extension Publication

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