• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Asian Caucasian Food Blog
  • Home
  • All Recipes
  • About Us
  • Subscribe
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Sides

    Thai Spiced Mushrooms and Baby Corn

    January 7, 2022 · Published: November 10, 2015 By: Asian Caucasian Leave a Comment

    Jump to Recipe

    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!

    shiitake mushrooms and baby corn on a white plate with chopsticks 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.
    a bunch of fresh baby corn on a wooden board

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

    shiitake mushrooms, garlic, shallot, scallion, and thyme on board

    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.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    baby corn and shiitake mushrooms on a white plate with chopsticks

    Thai Spiced Mushrooms and Baby Corn

    Print Recipe
    Pin Recipe

    Woodsy shiitake mushrooms and delicate baby corn are tossed in a Thai green curry sauce for this beautiful Thai Spiced Mushrooms and Baby Corn side dish.

    • Total Time: 15 min
    • Yield: 4 1x

    Ingredients

    Scale
    • 2 tablespoons canola oil
    • 2 garlic cloves, minced
    • ½ shallot, chopped
    • 1 tablespoon ginger, grated
    • 1 teaspoon Thai green curry paste
    • 3 tablespoons reduced sodium soy sauce
    • 8 oz. package shitake mushrooms, sliced
    • 8 oz. package button mushrooms, sliced
    • 8 baby corn from can, sliced in half
    • 3 scallions, chopped
    • 1 tablespoon toasted sesame seeds

    Instructions

    1. Heat oil in a wok on medium high heat. Add garlic, shallots and ginger. Cook until fragrant, about 2 minutes. Mix in green curry paste and soy sauce. Add mushrooms and cook until slightly browned. Add in baby corn and cook another 1 minute. Toss in scallions and sesame seeds. Serve warm.

    Notes

    • 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!
    • Author: Asian Caucasian
    • Prep Time: 10 min
    • Cook Time: 5 min
    • Category: Sides
    • Method: Stove Top
    • Cuisine: Asian Fusion

    Nutrition

    • Serving Size:
    • Calories: 149
    • Sugar: 5.3 g
    • Sodium: 366.1 mg
    • Fat: 8.9 g
    • Carbohydrates: 15.3 g
    • Protein: 5.5 g
    • Cholesterol: 0 mg

    Keywords: baby corn recipe, mushroom baby corn stir fry, shiitake mushrooms

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

    More Sides

    • Crispy rice with ginger and scallions topped with a runny fried egg in two small bowls with a pair of brown chopsticks, a linen napkin, and black sesame seeds in a bowl on the side.
      Crispy Rice with Ginger and Scallions
    • Roasted asparagus spears on a long white plates topped with a sweet and spicy pepper sauce on top of a white wooden board.
      27 Best Holiday Side Dishes
    • Three mini skillets of baked jalapeño corn bread with a pat of butter placed on top and a spatula and black and white checkered napkin on the side, on top of a wooden board.
      Skillet Jalapeño Cornbread
    • Roasted asparagus and shiitake mushrooms on two white trays with a serving fork on the side.
      Roasted Asparagus and Shiitake Mushrooms

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Lesli Schwartz.

    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

    Let's Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Reader Favorites!

    Kimchi Grilled Cheese

    A stacked kimchi grilled cheese sandwich on a wooden board with a jar of kimchi and potato chips on the side.

    Slow Cooker Mongolian Beef

    A pair of chopsticks on top of a white bowl filled with Slow Cooker Mongolian Beef on white rice, with a bowl of Mongolian beef in the background on top of a gray surface.

    Crispy Rice with Ginger and Scallions

    Crispy rice with ginger and scallions topped with a runny fried egg in two small bowls with a pair of brown chopsticks, a linen napkin, and black sesame seeds in a bowl on the side.

    Chocolate Matcha Dipped Pretzels

    Matcha chocolate dipped pretzel rods on top of a round black plate with plain pretzel rods on the side, and a small bowl of matcha powder and a glass with a dipped pretzel rod, and a linen napkin on the side.

    Easy Chinese Chicken Salad

    A large black bowl filled with Chinese chicken salad featuring shredded chicken, shredded carrots, broccoli slaw, scallions, water chestnuts and chow mein noodles, with a pair of brown chopsticks on top and a linen napkin on the side.

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact Us
    • Work with Us
    • Featured In

    © 2016-2022 Asian Caucasian

    As an Amazon Associate I earn from qualifying purchases.

    All images & content are copyright protected. Please do not use my images without prior permission.
    If you want to share this recipe, please provide a link back to this post for the original recipe.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT