Thai Spiced Mushrooms and Baby Corn

Preparing this tasty side dish reminds me of the movie, "Big," when Tom Hanks is eating the baby corn at his fancy office party, right?

But this Thai Spiced Mushrooms and Baby Corn is waaayyyy better! Woodsy shiitake mushrooms and delicate baby corn are tossed in a Thai green curry sauce for pure perfection!

this recipe

The mushrooms are woodsy and tender alongside the baby corn. The sauce has a nice kick as well, but you won't be reaching for a glass of water, or corn-on-the cob holders! It's just perfect!

Where does baby corn come from?

• These little cuties are immature ears of corn, picked before their prime. They're usually only a few inches long and are commonly used in Asian cuisine, including stir-fries, curries and noodle dishes.
• Fresh baby corn are often hard to come by, but no worries, the canned version is available everywhere.

Sweet baby corn is often used in Asian stir-fries, like this Thai Spiced Mushrooms and Baby Corn dish.

Beautiful shiitake mushrooms, garlic, shallots, and scallions are combined with the baby corn in this yummy side dish.

TIPS & TRICKS:

• If you can't find fresh baby corn you can always use the canned version (like I did), available everywhere!
• To clean the mushrooms, wipe them off with a damp rag, rather than soaking in water. They will brown up so much better!
• Green curry paste is used in this dish, but feel free to substitute it for yellow or red curry.
• To toast the sesame seeds, place them in a skillet on the stove over medium heat and dry toast until light brown. Don’t overcook!

WANT MORE?

If you like this recipe, you’re going to want these recipes!

• Stir-Fry Broccoli and Baked Tofu
• Baby Bok Choy with Ginger and Garlic
• Japanese Bean Sprouts Salad
• Spicy Edamame

Update Notes: This post was originally published on November 10, 2015, but was republished with slight text changes and additions, like step by step instructions and tips in July 2019.

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