BABY CORN

BABY CORN

Baby corn typically is eaten whole-cob include-in contrast to mature corn, whose cob is considered too tough for human consumption. Baby corn is eaten both raw and cooked, however cooking does not change its culinary and physical properties significantly; the texture remains relatively the same, as does the taste, whether raw or cooked. Baby corn is most common in Asian cuisine. Baby corns come ripen during February-May. Baby corns are good source of minerals and vitamins, especially beta-carotene and vitamin C which is good for heart, digestion, stomach and intestine.

Season

Year round (high season during February-May)

Cutting size

• Flake
• Slice
• Chunk
• Whole 

Applications

• Salad topping
• Instant noodle
• Instant soup