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Baby corn is a cereal grain taken from specialized corn (maize) plants and harvested early, while the ears are very small and immature. 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. Alternatively, a genetic variant of modern sweet corn named the "Spangler Strain" can be grown. This strain is typically grown in more temperate and wet climates. The stalk grows to only 2 feet high, thereby making the harvest much easier. Tests involving growing baby maize under water have also been done, although the corn matures much faster and is more moist, it is also much more difficult to harvest. Baby corn ears are typically 4.5 cm to 10 cm in length and 7 mm to 17 mm in diameter. Many varieties of specialized corn plants are used to produce baby corn, which is an important crop in Thailand and Taiwan. 1
Baby corn typically is eaten whole—cob included—in contrast to mature corn, whose cob is considered too tough for human consumption. Baby corn is eaten both raw and cooked, however cooking does not change its culinary and physical properties significantly; the texture remains relatively the same, as does the taste, whether raw or cooked. Baby corn is most common in Asian cuisine.
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- This page was last modified on 19 November 2008, at 07:08.
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