Recipe: Baby Corn Skewers

Try these baby corn skewers grilled in Asian-style dressing for a unique appetizer

Credit: Flickr/quinn.anya

You might not think to cook baby corn because it’s so good raw. Here’s your chance to try it cooked

Try this cute baby corn appy for something a little different

If you choose to grill it, make sure you put a small rack underneath or the barbecue will certainly gobble up the mini corn cobs as they fall through the grates.


  • 1 (14 fl. oz.) can whole baby corn, drained

  • Cocktail-size skewers for the corn

  • 1/2 cup oyster sauce

  • 2 Tbsp. sweet chili sauce

  • 1/4 cup sake

  • 2 tsp. fresh grated ginger

  • 1/2 cup chopped fresh cilantro

  • 1/4 cup chopped fresh mint

  • Fleur de sel to finish


  1. Dry the baby corn cobs on kitchen towels to absorb most of the moisture.
  2. Insert a skewer about 1/3 of the way into each corn cob. Set aside.
  3. Mix the oyster sauce, chili sauce, sake and ginger together in a small bowl.
  4. Brush mixture over the corn and grill the skewered cobs over medium heat for about 3 minutes or until the corn begins to brown. Turn frequently.
  5. Remove and place on a serving tray. Sprinkle with the cilantro and mint.
  6. Finish with the fleur de sel and serve hot or at room temperature.

Serves 4-6.

Recipe courtesy Caren McSherry from the Gourmet Warehouse

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.