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Baby corn is the ear of the maize plant harvested early while the stalks are still small and immature. The de-husked baby corn ears are typically whole – cob included – in contrast to mature corn, whose cob is too tough for human consumption. Baby corn is eaten both raw and cooked and is commonly used in Asian stir fry dishes. Baby corn has a mild taste, because the sugars have yet to develop, but still offers a familiar nutty sweetness with vegetal accents. The nutritional value of baby corn is similar to cauliflower and cabbage.

Harvesting baby corn can only be done by hand and is therefore very labor intensive. The baby corn ears are hand-picked as soon as the corn silks emerge from the ear tips, or a few days after. Corn generally matures very quickly, so the harvest of baby corn must be timed carefully to avoid ending up with more mature corn ears. Baby corn ears are typically 4.5 to 10 cm and can be produced in Vietnam year round.

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