Crispy Baby Corn Chili Recipe
If you're looking for a dish that's spicy, satisfying, filling, and spicy, then you're looking in the right place with this recipe for crispy baby corn chili. And yes, we realize we said spicy twice. That was a PSA, not a typo, because this dish seriously brings the heat. And the deliciousness. And what's more, it's visually impressive too and will look great on the table or on social. It's okay, go ahead and share.
What this recipe is not, though looks can be deceiving, is all that complicated or hard to pull off. "It is actually pretty easy, just a lot of steps to follow," says chef and recipe developer Miriam Hahn. Want an even easier (and a bit healthier) version of the dish? Hahn adds: "You could skip the breading and frying step and just sauté the baby corn with the other vegetables for a healthier version." But do yourself a favor and try it with the breading first because you may decide you just can't go without that delightful meeting of baby corn battered in savory, spicy breading.
Either way, this is a dish you and your fellow diners will love. Just don't touch your eyes any time shortly after handling those Thai peppers!
Gather your ingredients for crispy baby corn chili
There's a lot that goes into this recipe, but don't worry, it really is manageable when you go step by step. You'll need canned baby corn, all-purpose flour, cornflour, ground ginger paste, chili powder, salt, pepper, water, oil, chopped Thai chilis, minced ginger, minced garlic, chopped scallions, chopped red pepper, chopped onion, tomato sauce, soy sauce, rice vinegar, and red pepper flakes for topping.
"The Thai chilis are pretty hot so if you don't like too much spice, you can leave them out. You can also omit the red pepper flakes," said Hahn.
Batter and fry the baby corn
Start off by pouring off the fluid from the baby corn cans, rinsing the corn, and patting it dry. Now set it aside, and in a medium-sized bowl, mix both types of flour, the chili powder, salt, pepper, ginger paste, and water to make the batter. Stir this well with a whisk to get a smooth consistency, then dip your baby corn into the batter on all sides to get it coated.
Next, heat the oil in a frying pan, and when it is hot, add in the battered baby corn. Cook for about four minutes on each side, then transfer the cooked corn to a plate.
Stir fry the veggies, then add in the sauce
While the corn is cooking (or once it's done if you dislike multitasking in the kitchen), chop up the onion, scallions, red pepper, garlic, and fresh ginger. Then heat up the remaining tablespoon of oil and sauté the red pepper, onion, garlic, ginger, and scallions in a pan, cooking the veggies for about five to eight minutes on medium-high heat, stirring often.
Next, mix up the tomato sauce, soy sauce, and rice vinegar, combining them in a small bowl or even just a glass. Then, near the end of the stir-frying, pour the sauce over the cooked vegetables, and stir to coat them.
Stir in the breaded corn, combine, then serve
For the last step, add the cooked corn to the frying pan with the vegetables, and mix well to combine everything. Now transfer to a bowl or platter and serve your masterpiece, which goes well with rice. "It is also really good served over rice noodles," said Hahn, adding: "It is a great as side dish with lots of flavor!"
And on the off chance you have leftovers, Hahn said: "It will keep well for three days in an air-tight container, and you can reheat it on the stove or in the microwave."
One more idea she shared: "You can also just serve the fried baby corns as an appetizer with a ranch or similar type dip." Now that's an awesome app.
- 2 cans baby corn, drained
- ½ cup all-purpose flour
- ¼ cup cornflour
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon ground ginger paste
- 1 cup water
- 1 ½ cup + 1 tablespoon oil, divided
- ½ onion, chopped into chunks
- 2 scallions, chopped
- 1 red pepper, chopped into chunks
- 3 cloves garlic, minced
- 1 inch of ginger, minced
- 2 Thai chilis, chopped
- 2 tablespoons tomato sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Red pepper flakes, for topping
- Drain baby corn and set aside.
- Mix both flours, chili powder, salt, pepper, ginger paste, and water to make the batter, stirring well with a whisk to get a smooth consistency. Then dip baby corn in the batter on all sides until coated.
- Heat the 1/12 cup of oil in a frying pan, and when it is hot, add in the battered baby corn and cook for about 4 minutes on each side.
- While the baby corn is cooking, chop up the onion, scallions, red pepper, garlic, and fresh ginger.
- Transfer the cooked corn to a plate, then heat up the remaining 1 tablespoon of oil and sauté the red pepper, onion, garlic, ginger, and scallions, cooking for about 5 to 8 minutes on medium-high heat.
- Mix the tomato sauce, soy sauce, and rice vinegar, then pour the sauce over the cooking vegetables and stir.
- Add cooked corn to the frying pan with the vegetables and mix well. Add the red pepper flakes, if using.
- Transfer to a bowl and serve, ideally with rice.
| Calories per Serving | 945 |
| Total Fat | 87.4 g |
| Saturated Fat | 6.6 g |
| Trans Fat | 0.3 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 39.9 g |
| Dietary Fiber | 5.0 g |
| Total Sugars | 5.2 g |
| Sodium | 825.1 mg |
| Protein | 6.4 g |
