Scientific name, Zea mays L, from the Gramineae family. Baby corn was originally harvested from the immature ears of sweet corn varieties just after the silks appeared, but know there has been significant development in stand alone varieties that only produce baby corn.
Baby corn originated from maize corn which many historians believe to have originated in the Tehuacan Valley of Mexico. The original wild form has long been extinct, but it was believed that corn was discovered by Columbus in Cuba in 1492. Being an American native it was exported to Europe where it took time to be recognized as a important food source. Corn hit China in 1575 and was from these varieties that baby corn or Chinese corn as it is also referred to was developed.
Did you know? That baby corn can come in colours such as yellow, white, pink and blue depending on their parent varieties. Whoever the most common is yellow.
Baby corn is generally produced through the warmer times of the year, however the climate in Gatton and Bowen is suited to growing such crops and between the regions baby corn can be grown successfully all year round with little impact on supply.
Baby corn is;
High in dietary fibre, and vitamins B and C. Baby corn is especially a good source of a vitamin B called folate. Folate is important in the body to break down amino acids to be used in the regeneration of red blood cells. Yellow corn is also contains carotenoids which may help fight against artery diseases, certain cancers and help promote eye health.
- 500g pork scotch fillet steaks, trimmed
- 200g dried rice stick noodles
- 1 tablespoon peanut oil
- 1 brown onion, cut into thin wedges
- 125g baby corn, halved lengthways
- 1 red capsicum, cut into strips
- 1 bunch baby bok choy, trimmed, stems chopped, leaves separated
- 1/3 cup Kikkoman Sweet Chilli Ginger & Soy Marinade & Sauce
- Fat saturated
- Fat Total
- FCarbohydrate sugars
- Carbohydrate Total
- Dietary Fibre
All nutrition values are per serve.
- Thinly slice steaks across the grain. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 4 minutes. Drain. Separate noodles.
- Heat wok over high heat until hot. Add 1 teaspoon oil. Swirl to coat. Add one-third of the pork. Stir-fry for 2 to 3 minutes or until sealed. Transfer to a bowl. Repeat twice with oil and remaining pork.
- Add remaining oil to wok. Swirl to coat. Add onion. Stir-fry for 1 minute. Add corn, capsicum and bok choy stems. Stir-fry for 2 to 3 minutes or until corn is tender. Add pork and any juices, noodles, sauce and bok choy leaves. Stir-fry for 1 to 2 minutes or until heated through. Serve
Wikipedia and the Washington State University.
Recipes from Taste.com.