Although baby corn may seem somewhat exotic, especially when served in Asian food, it is really essentially the same type of corn that is served “on the cob.” Naturally attempting to eat a one or two inch (2.54-5.08 cm) baby corn in the same manner you’d eat its adult family members is good for a few laughs. There’s a wonderful scene in the movie Big where Tom Hanks attempts to do just that.

Generally, you’ll find baby corn in stir-fries, in some salads, and it’s often very hard to find fresh. If you’re having no luck finding it in your produce aisle, merely look for it in the canned foods section of the supermarket, as you’ll frequently find it in jars or cans, packed in water or pickled. You can either cook or serve this corn raw. Baby corn, unless overcooked will retain its crunchy texture, especially since you eat the whole corn including the core. On its own, baby corn can have a slightly sweet flavor. More often cooks favor it because it retains the flavors of sauces applied to it and adds interesting texture and visual appeal to a dish.

If you grow your own corn, you can of course harvest baby corn. Baby corn is picked right after the silk of the corn is formed. It’s not farmed often in the US, because it is so small, and not much of a “money crop.” Especially since the demand for baby corn is not high, growing mature corn is usually a more profitable venture for US farmers. Most baby corn available in the US is grown in Asia, where the food is considered of high value and a delicacy.

You may find baby corn in mixed frozen vegetable packages in the US. Whether you steam or stir-fry the corn, it should retain its shape, and be relatively firm. If your baby corn becomes mushy when cooking, you’ve lost its main appeal, that delightful crunch that provides great texture when you bite into it. Since the taste does not alter much whether cooked or uncooked, it’s usually wise to slightly undercook the corn.

As you’re contemplating ways to serve baby corn, don’t just think stir-fry. Because the corn is slightly porous, it’s delicious in salads topped with vinaigrette. Consider tossing baby corn into pasta salad for additional texture and color. It pairs very well with corkscrew or tubular pastas like rotini and penne.