Butter Soy Baby Corn – Three Ingredients Only!

When writing about butter soy baby corn, I am reminded of the acronym WYSIWYG (What You See Is What You Get). There isn’t really more to the recipe than what the headline presents: three ingredients – butter, soy sauce, fresh baby corn – come together to give a lip-smacking umami snack.

You Need:

[For 3-4 servings]

• Fresh baby corn – 250 grams
• Butter – 1 tablespoon
• Soy sauce – 1 tablespoon [buy here]

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How To Make Butter Soy Baby Corn:

Clean and trim the ends of each baby corn. Cut each into 2-3 similar sized pieces.

Bring a pot of plain water to a rolling boil. Set heat to low. Tip the baby corn into the boiling water and let it cook for 6-7 minutes.

Dunk the boiled baby corn in cold water to prevent further cooking. Drain and set aside.

In a pan, melt a tablespoon of butter on low heat. Swirl the melted butter around the pan and transfer the baby corn into the pan.

Cook for a minute.

Pour in a tablespoon of soy sauce into the pan.

Stir/toss and cook for another minute, till the soy has coated each baby corn well.

That’s it! Butter soy baby corn is ready to eat.

Serve as a standalone snack or on the side with noodles or fried rice.

Notes:

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