How is Baby Corn used in Thai cooking?

Baby corn is exactly what it sounds like - corn picked young, while the cob is still a few inches long and tender enough to eat whole, husk to tip. It's mildly sweet with a clean snap, and it keeps that crunch even after a fast stir-fry. Thailand is the main grower of the stir-fry baby corn found across Asia, so it shows up often in our wok dishes, adding texture and a little sweetness without going soft.

Can I cook with Baby Corn in a Chiang Mai cooking class?

Yes - we use Baby Corn in our hands-on classes. Explore them on our Cooking Classes page.

Baby Corn - Fresh Thai Vegetables | Thai Akha Kitchen

Baby corn is exactly what it sounds like - corn picked young, while the cob is still a few inches long and tender enough to eat whole, husk to tip. It's…

Baby Corn - Fresh Thai Vegetables | Thai Akha Kitchen Baby corn is exactly what it sounds like - corn picked young, while the cob is still a few inches long and tender enough to eat whole, husk to tip. It's…