The History of Baby Corn

Baby corn is an immature version of corn on the cob. It is typically harvested when the emerging corn silks are about 2 – 3 inches long. Unlike mature varieties, baby corn can be eaten whole because its cob hasn’t fully developed and hardened. Thailand is the main producer of baby corn. Notably, the use of baby corn in cuisine is also thought to have been pioneered there. Many varieties of corn produce at least two ears of corn per stalk. Originally, farmers would harvest the second ear for cooking in their own household, often when it was still immature. Over time, they developed recipes for using the baby corn and its use as an ingredient became more widespread, particularly in Thailand and other parts of Asia where production was widespread. Specialty corn varieties that produce more corn per stalk have since been bred and are often used for growing baby corn today, but technically, growers can use any variety of corn to produce baby corn. Most of the baby corn available in the United States today is sold in cans to avoid spoiling, but fresh baby corn is also sometimes sold in the U.S. and is also quite popular in other countries, including Thailand, Japan, and Taiwan. Today, baby corn is used in a variety of dishes, including many salads and stir-fry recipes.