Grilled Baby Corn with Chili and Lime is a delightful vegan, summer side dish. It bursts with fresh sweet and spicy flavors, and is perfect to serve at a barbecue. 

“Little” means “cute,” don’t’ you think?

Babies, puppies, doll house furniture — even a teeny tiny pencil can be cute!

The baby corn we’re cooking with in this recipe is also cute. 🙂 

What is baby corn?

• Baby corn, also known as young corn or cornlets, is corn that’s harvested early when it’s still very small.
• Unlike with mature corn, one eats the entire thing — cob included — which is just as sweet and tender as the kernels.

While I think this delicate corn is quite delicious, my favorite part is removing its small husks to reveal beautiful green and purple silk.

This silk is shiny and soft. It’s beautiful to use to decorate a plate with for the Grilled Baby Corn with Chili and Lime.

Uses for Baby Corn

• Baby corn is most often seen in Asian cuisine in a stir-fry. 
• I stir-fried this corn on my grill which added an excellent smoky, charred flavor.
• It’s also lovely to add to salads or even to serve with a dip.
• Adding baby corn to stews, curries and soups is another great idea.

I hope you enjoy this Grilled Baby Corn recipe with chili and lime as much as I do!

More fresh corn recipes:

• Grilled Corn Ice Cream
• Lemon Pepper Corn on the Cob
• Sheet Pan Chicken with Corn Salsa
• Vegan Creamed Corn with Jalapeños
• Smoky Corn Chowder Recipe with Peppers
• Gluten-Free Hatch Chile Cornbread Casserole
• Zesty Sweet Corn Refrigerator Relish

Grilled Baby Corn with Chili and Lime

Valentina K. Wein

Grilled Baby Corn with Chili and Lime is a delightful vegan, summer side dish. It bursts with fresh sweet and spicy flavors, and is perfect to serve at a barbecue.

Print Recipe

Prep Time 30 mins

Cook Time 4 mins

Total Time 34 mins

Course Side Dish

Cuisine Asian, American

Servings 4

Calories 368 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ¼ cup grapeseed oil
• ¼ cup fresh squeezed lime juice (from about 2 limes)
• 1 teaspoon chili paste
• 2 pounds baby corn, husks and silk removed
• 2 cups scallions, cut into about 2-inch pieces (from about 8 scallions)
• salt
• 1 teaspoon unsalted butter, melted

Instructions

 

• In a medium-sized mixing bowl, combine the oil, lime juice, and chili paste.
• Gently stir in the corn and scallions, being sure all of it is well coated. Let this marinate for about 15 minutes.
• Preheat the grill over high heat. Remove the corn and scallions from the marinade and add them to a baking sheet in an even layer, and sprinkle them with salt. Save the remaining marinade!
• When the grill is very hot, add the vegetables. You should hear a sizzling sound -- if you don't, the grill isn't hot enough. Wait for the sizzle!
• Grill for a total of 3 to 4 minutes, turning them in the middle of the cooking process. You really just want to soften them slightly and char them a bit.
• Remove the vegetables from the grill and pour any remaining marinade over them, along with the melted butter.

Notes

Calorie count is only an estimate.

Keywords Asian side dishes, unique vegan sides, great for a barbecue

Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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