Have you ever stopped to think about baby corn? Not just while you’re enjoying it in a stir-fry, but really pondered where it comes from and why it’s so rare to find it fresh? Most of us only encounter baby corn straight from a jar or can. This is particularly puzzling considering the U.S. is a major corn producer. So, What Is Baby Corn, and why is fresh baby corn so elusive? Let’s dive in.
How Does Baby Corn Grow?
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To understand what baby corn really is, we need a quick botany lesson. Corn stalks produce both male and female flowers. The female flowers develop into ears, while the male flowers appear as tassels at the top. For corn to mature, pollen from the male flowers must pollinate the silks emerging from the female ears. Each pollinated silk leads to a single kernel of corn.
Baby corn, however, is harvested shortly after the silks emerge, before pollination takes place. At this stage, the sweet flavor and characteristic kernels of mature corn haven’t yet developed. Jim Myers, professor of horticulture at Oregon State University, explains that sugars accumulate well after pollination. Therefore, virtually any corn variety can be used to produce baby corn, including flint corn, dent corn, sweet corn, and even field corn. Flavor-wise, a field corn ear harvested as baby corn won’t differ much from a sweet corn ear.
The Rarity of Fresh Baby Corn: Understanding the Supply Chain
If different types of corn can be harvested to produce baby corn, why is fresh baby corn so hard to find?
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The primary reason is that most baby corn is grown in Thailand, where it’s known locally as candle corn. Mark Lambert from the National Corn Grower’s Association notes that very little, if any, baby corn is grown commercially in the U.S. The process is labor-intensive and considered a niche market. Unlike mature corn, which can be harvested mechanically, baby corn requires hand-harvesting, which significantly increases costs and reduces profit margins.
Furthermore, some consider baby corn production wasteful, as only a small portion of the plant is utilized. While commercial producers have developed seeds that yield more ears per stalk, the delicate nature of baby corn and its need for refrigerated storage during transport contribute to it being primarily available in canned or jarred form, preserved in water with citric or lactic acids, salt, and sometimes sugar.
Fresh vs. Canned: A World of Difference
The preservation process inevitably alters the taste of baby corn. Fresh baby corn offers a different, and often preferred, experience. Its texture and flavor have been likened to hearts of palm: mild, faintly sweet, vegetal, snappy, and crunchy.
Growing Your Own Baby Corn
If you’re seeking the fresh taste of baby corn, consider growing your own. It’s a relatively easy crop, and you don’t even need to worry about pollination. Professor Myers suggests growing a sweet corn variety and harvesting the secondary ears as baby corn while allowing the first ears to mature. Spacing plants 12-18 inches apart can increase the number of ears per plant. For the best flavor and texture, harvest baby corn a few days after the silks emerge from the husk.
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Cooking with Baby Corn: Versatile and Delicious
Whether you source it fresh or from a jar, baby corn is a versatile ingredient. Enjoy it raw or deep-fried as a finger food. Add it to soups, chowders, stews, or stir-fries. It works well in curries, chili, and even noodle dishes. You can also grill it for mini elotes.
So, next time you enjoy baby corn, you’ll know the answer to “what is baby corn?” and appreciate its unique journey from field to plate. Whether you grow your own or find it preserved, this miniature vegetable offers a delightful culinary experience.
