This Baby Corn Fry recipe (or Baby Corn Pepper Fry) is a family favorite and made with just 5 ingredients. A simply delicious quick stir fry that is easy to make. Gluten free and vegan as well. Baby corn can be eaten raw as well as cooked and has many culinary uses in Chinese and Asian cuisines.
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More on This Baby Corn Fry
Here is one recipe that is no onion, no garlic, uses minimal ingredients, is quite nutritious and still is tasty and looks fancy too. This is the Baby Corn Fry that I’ve created and shared here for you. You can easily halve, double or triple the quantities in this recipe.
I also add the beautiful red bell pepper as it goes very well with the rest of the ingredients in this Baby Corn Fry. Then of course, you can make alterations as per your choice. For instance, add onion and garlic, or use green or yellow bell pepper instead of the red. Or even skip adding it at all.
This recipe is meant to be simple with just a punch from the crushed black pepper in it. It also accentuates, in fact compliments the flavor of the hero ingredient, that is baby corn. If you are someone who likes more, add other spices of your choice in the Baby Corn Fry.
Baby Corn Pepper Fry is one of those quick fix recipes for me that I usually end up making as a side dish with any main course like dal-rice, sambar-rice or even a wholesome khichdi. It tastes just as good with paratha, roti or phulka too, and can be even packed in the tiffin box.
I also have another crispier and saucier variation to this recipe which is the Chilli Baby Corn. In this, the baby corn is coated in a thick cornstarch batter, deep fried and then tossed in a tangy, hot sauce. Great as a starter and a side with noodles and fried rice.
How to make Baby Corn Fry
1. Rinse 200 grams baby corn and 1 medium size red bell pepper. Slice the baby corn in rounds and chop the bell pepper in 1 inch cubes.
2. Heat 1 tablespoon olive oil in a pan. You can also use sunflower oil or any neutral oil, if you do not have olive oil. Add the chopped baby corn. Stir and mix well.
3. Sauté the baby corn on low to medium heat for 1 to 2 minutes.
4. Then, add the chopped red bell pepper.
5. Stir and sauté till the bell pepper is half cooked. By this time, the baby corn will also get browned from the edges and become crisp. Regulate the heat as needed.
The bell pepper or capsicum will have crunch and will be half cooked. You have to stir at intervals while making this recipe for even cooking.
Cooking the baby corn takes about 6 to 7 minutes. If you slice the baby corn more thinly, it will cook faster.
6. Add ½ teaspoon crushed black pepper and salt as per taste.
7. Mix the salt and pepper with the sautéed baby corn and bell pepper.
8. Switch off the heat and add 1 tablespoon chopped parsley leaves. You can also add coriander leaves instead of parsley leaves.
9. Mix the parsley leaves well.
10. Serve Baby Corn Fry as a side dish with main course meals like dal-rice, sambar-rice or rasam-rice or any Indian meal.
More on Baby Corn
Just like corn (maize), baby corn or young corn as it also called, is a versatile ingredient. Since it is young and tender, it can be consumed raw as well as cooked in stir-fries, curries, salads, soups, stews and chowders. You can even steam, roast or deep-fry them. Just don’t think of popping and having it, like you do with the matured kernels!
Baby corn is also brimming with health benefits. Here are some:
- Low-calorie with almost no fat. So, great when you’re on a weight loss regime. High in fiber that’ll help you keep full for a longer time and aid digestion.
- Helps in lowering cholesterol levels and chances of artery blockage.
- Rich in many vitamins, folate and minerals that help in improving vision and lowers chances of problems related to the eye.
- Boosts skin, hair and nail health.
I have this collection of Baby Corn Recipes for you to make the most use of baby corn. You’ve got options ranging from a simple stir fry to a robust curry, a flavorful rice and more. These recipes are mostly easy, get done within minutes and are really tasty.
- If you don’t have olive oil, use sunflower oil to cook this recipe.
- Along with the crushed black pepper, you can add other spices for more flavor in the Baby Corn Pepper Fry.
- If you have sliced the baby corn thinly, they will cook faster.
- Along with red bell pepper, you can add green, yellow or a trio of bell peppers. Optionally, you can also add onion and garlic.
- Instead of parsley, coriander leaves or cilantro can be used in the recipe.
- Serve this Baby Corn Fry with your Indian main course meals or as an appetizer with noodles and fried rice.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Baby Corn Fry (Baby Corn Pepper Fry)
- 200 grams baby corn or 1.5 cups sliced baby corn
- 1 red bell pepper medium-sized – 80 grams
- 1 tablespoon olive oil or sunflower oil
- ½ teaspoon crushed black pepper or ¼ teaspoon black pepper – crushed
- salt as required
- 1 tablespoon chopped parsley leaves or coriander leaves (cilantro leaves)
- Rinse baby corn and 1 medium bell pepper (capsicum or shimla mirch) a few times in water.
- Slice the baby corn in rounds and chop the bell pepper in 1 inch cubes.
Making baby corn fry
- Heat olive oil in a pan. You can also use sunflower oil, if you do not have olive oil. Add the sliced baby corn. Stir well.
- Saute the baby corn on a low to medium heat stirring often till the edges become a light golden.
- Then add the chopped red bell pepper cubes.
- Stir and saute till the capsicum is half-cooked. By this time the baby corn will also get browned from the edges and become crisp. The bell pepper or capsicum will have crunch and will be half cooked. Regulate the heat as needed while cooking.
- You do have to stir at intervals for even cooking. Cooking the baby corn takes about 6 to 7 minutes. If you chop the baby corn more thinly, the more faster they will cook.
- Add crushed black pepper and salt as per taste.
- Mix the salt and pepper with the stir-fried baby corn and bell pepper.
- Turn off the heat. Now add 1 tablespoon chopped parsley leaves. You can also add coriander leaves instead of parsley leaves.
- Mix the parsley leaves with the stir-fried baby corn.
- Serve baby corn pepper fry as a side dish with a main course meal.
- Use fresh tender baby corn and not ones which have become dry or wilted.
- Adjust the crushed black pepper as needed. You can definitely add less of it for a less spiced version.
- Swap red bell pepper with yellow or green bell pepper. Or choose to skip the bell pepper.
- This recipe can be halved, doubled or tripled.
Nutrition Info (Approximate values)
This Baby Corn Fry recipe from the blog archives first published in June 2016 has been republished and updated on 4 June 2022.