Baby corn has an appealing taste, colour and crunch. It is used commonly in Asian cooking. Even though it can be eaten raw, most recipes use cooked baby corn. It is low on carbs, rich with fibre, folate and vitamin C. Baby corn can be added to stir-fries, soups, salads, pastas, stews and subzis.
Keep it in a closed pouch / bag and store in the refrigerator.