Baby
corn
is a
vegetable
taken
from
specialized
maize
(corn)
plants
harvested
early,
while
the
ears
are
very
small
and
immature.
Baby
corn
ears
are
hand-picked
as
soon
as
corn
silks
emerge
from
the
ear
tips
or a
few
days
after.
Corn
matures
very
quickly,
so a
baby
corn
harvest
has
to
be
carefully
timed
to
avoid
ending
up
with
normal
corn
ears.
Baby
corn
ears
are
generally
about
4.5cm
to
10cm
in
length
and
7mm
to
17mm
in
diameter.
There
are
many
varieties
of
specialized
corn
plants
that
can
be
used
to
produce
baby
corn.
Baby
corn
is
an
important
crop
from
Thailand
and
Taiwan.
[1]
Most
baby
corn
consumed
in
the
United
States
is
imported
from
Thailand
in
cans.[citation
needed]
Baby
corn
is
typically
eaten
whole,
cob
and
all,
in
contrast
to
mature
maize,
whose
cob
is
typically
too
hard
for
human
consumption.
It
is
consumed
both
raw
and
cooked.
Cooking
it
does
not
change
its
culinary
and
physical
properties
significantly;
texture
remains
relatively
the
same,
as
does
taste,
which
is
relatively
bland
either
raw
or
cooked.
Usage
in
cuisines
of
the
world
Baby
corn
is
used
in a
wide
variety
of
dishes
in
many
cuisines
throughout
the
world.
Such
usage
includes
soups,
salads,
stir
frys,
and
vegetable
dishes.
In
the
West,
it
is
often
sold
canned
in
water
or
in
brine.