Baby Corn

Baby corn is the immature ear of a corn plant, harvested before the kernels have fully developed. It is typically a variety of sweet corn or field corn, picked when it is only a few inches long. It is often canned or pickled for preservation and is a popular ingredient in Asian cuisine.

Manufacturers use baby corn for its mild, slightly sweet flavor and crisp texture, adding it to a variety of dishes. It is commonly found in stir-fries, curries, salads, and as a pickled vegetable served as a condiment or appetizer.

Baby corn is a vegetable and is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It provides dietary fiber and some vitamins and minerals. International bodies like JECFA and EFSA have evaluated corn and its derivatives, but specific evaluations for baby corn as a distinct ingredient are not widely published. No significant health controversies are associated with typical consumption of baby corn.