Corn Baby Corn Melange
Bright, colorful, and bursting with flavor, Corn Baby Corn Melange is a vibrant medley of sweet corn, crisp baby corn, and an array of diced vegetables like carrots and bell peppers, all brought to life with a tangy, savory sauce. This quick and easy stir-fry recipe combines the subtle heat of red chili flakes, the umami kick of soy sauce, and the silky texture of a cornstarch-thickened glaze. Perfect as a side dish or paired with rice or flatbreads, this dish is ready in just 35 minutes, making it an ideal choice for busy weeknights or casual gatherings. Garnished with fresh cilantro for a burst of freshness, Corn Baby Corn Melange is a must-try for those who love light, wholesome meals packed with nutrition and flavor.
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Recipe Information
Ingredients
- 1 cup Sweet corn kernels
- 1 cup Baby corn
- 1 cup Carrot (diced)
- 1 cup Bell peppers (any color, diced)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper powder
- 0.5 teaspoon Red chili flakes
- 1 tablespoon Soy sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Cornstarch
- 0.25 cup Water
- 2 tablespoons Cooking oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Prepare all the vegetables by washing them thoroughly. Slice the baby corn into bite-size pieces, dice the carrots and bell peppers, and finely chop the onion and garlic.
Parboil the sweet corn kernels and baby corn in boiling water for 5 minutes, then drain and set aside.
In a small bowl, mix the cornstarch with 1/4 cup of water and set aside. This will act as a thickening agent for the sauce.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium heat.
Add the minced garlic and onions to the skillet. Sauté for 2 minutes until fragrant and translucent.
Add the diced carrots and bell peppers to the skillet and stir-fry for 3-4 minutes until slightly tender but still crisp.
Add the parboiled sweet corn and baby corn to the skillet. Stir-fry for another 2 minutes to combine the flavors.
Season the mixture with salt, black pepper powder, and red chili flakes. Stir well.
Add the soy sauce and tomato ketchup to the skillet and mix until the vegetables are coated evenly.
Stir in the cornstarch mixture, letting the sauce thicken and coat the vegetables. Cook for an additional 2-3 minutes.
Transfer the Corn Baby Corn Melange to a serving dish and garnish with freshly chopped cilantro.
Serve hot as a side dish or pair it with rice or flatbreads for a wholesome meal.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 42.8 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1834 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
