When writing about butter soy Baby Corn, I am reminded of the acronym WYSIWYG (What You See Is What You Get). There isn’t really more to the recipe than what the headline presents: three ingredients – butter, soy sauce, fresh baby corn – come together to give a lip-smacking umami snack.
[For 3-4 servings]
- Fresh baby corn – 250 grams
- Butter – 1 tablespoon
- Soy sauce – 1 tablespoon [buy here]
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How To Make Butter Soy Baby Corn:
Clean and trim the ends of each baby corn. Cut each into 2-3 similar sized pieces.
Bring a pot of plain water to a rolling boil. Set heat to low. Tip the baby corn into the boiling water and let it cook for 6-7 minutes.
Dunk the boiled baby corn in cold water to prevent further cooking. Drain and set aside.
In a pan, melt a tablespoon of butter on low heat. Swirl the melted butter around the pan and transfer the baby corn into the pan.
Cook for a minute.
Pour in a tablespoon of soy sauce into the pan.
Stir/toss and cook for another minute, till the soy has coated each baby corn well.
That’s it! Butter Soy Baby Corn is ready to eat.
Serve as a standalone snack or on the side with noodles or fried rice.
If you liked this recipe, you might also like:
- vegetable momos
- spring rolls with vegetable filling
- soya cutlets
Try other recipes that use soy sauce as key ingredient:
- onion fry with soy and sesame
- cabbage peas stir fry with honey soy dressing
- vegetable pancakes with soy dipping sauce
The post Butter Soy Baby Corn – Three Ingredients Only! appeared first on The Steaming Pot.