Before we dive deep into the culinary experience that is Nobu baby corn, let’s talk about what goes well with this delightful dish. Imagine serving it alongside grilled shrimp or fish, drizzled with a zesty lemon-butter sauce.
The crunch of the baby corn complements the tender proteins beautifully. For a vegetarian option, consider a fresh garden salad or even a simple quinoa side. It’s like a dance party for your taste buds—everyone gets to shine!
Why Nobu Baby Corn?
Let me tell you why this recipe has a special place in my heart. As a registered dietitian and devoted foodie, I’m constantly searching for recipes that combine nutrition and flavor.
Nobu baby corn does just that. Its vibrant colors, crunch, and unique blend of spices create a dish that is satisfying, easy to prepare, and perfect for any occasion. Trust me, this isn’t just another vegetable dish; it’s a culinary adventure.
When I first heard about Nobu baby corn, my excitement knew no bounds. The array of ingredients invited creativity, and the steps to make it felt straightforward. It’s one of those dishes where the whole is greater than the sum of its parts.
Plus, I can tweak it based on what I have at home—not to mention impressing friends at potlucks or casual dinners!
Each ingredient plays a pivotal role, whether it’s the earthy cumin providing depth, or the nutrition-packed baby corn that offers delightful crunch. So, without any further ado, let’s jump right into the making of this exciting dish.
Ingredients List
Here’s what you’ll need for this recipe to serve about four people. I promise it’s simple and most likely, you have some of these ingredients already.
- 1 Medium Red Onion, finely chopped
- 2 tablespoons of Cooking Oil, divided
- 2 cups of Tender Baby Corn
- 1 to 2 Slit Green Chilies
- 2 to 3 Dried Red Chilies
- 6 to 8 Fresh Curry Leaves
- 2 tablespoons of Nutritional Yeast or Besan (Chickpea Flour)
- Salt, to taste, divided
- 1 teaspoon of Cumin Seeds
- ¼ teaspoon of Ground Turmeric
- ¾ teaspoon of Paprika or Kashmiri Red Chili Powder
- ½ teaspoon of Ground Cumin
- 2 tablespoons of Fresh Cilantro or Chopped Scallions
- 1 tablespoon of Lemon Juice
- 1 tablespoon of Roasted Peanuts, crushed
How to Make Nobu Baby Corn
The process is as exciting as the final dish. Let’s break it down step-by-step.
Step 1: Prepare Your Ingredients
Start by gathering and prepping your ingredients. Finely chop the red onion and set it aside. Slice the green chilies, and if your dried red chilies are whole, break them into pieces. It’s a satisfying part of the process—like painting, where you see your vibrant colors come together.
Step 2: Sauté the Aromatics
In a large skillet, heat one tablespoon of cooking oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds. The aroma fills the room instantly. Toss in the chopped onions. Sauté until they turn golden brown; this sweetens their flavor.
Step 3: Add the Baby Corn and Chilies
Once the onions are ready, it’s time for the stars of the show. Stir in the tender baby corn, slit green chilies, and dried red chilies. Cook this mixture for about five minutes, stirring occasionally. The baby corn will start to soften but still hold that crucial crunch.
Step 4: Spice It Up
This is where the real magic happens! Sprinkle the turmeric, paprika (or Kashmiri chili), and salt over the sautéed mixture. Stir well to ensure the flavors coat every inch of the corn. Let everything cook together for another three minutes.
Step 5: Incorporate Curry Leaves
Now, toss in those fresh curry leaves. It’s time to add distinctive flavor and aromatic flair. The leaves will release an earthy fragrance that makes your mouth water. Cook for a minute before you move on.
Step 6: Final Touches
In a small bowl, mix the nutritional yeast (or besan) with a tablespoon of water to create a paste. Add this to the skillet and stir well. This will thicken your dish slightly and add a nutty flavor. Cook everything for an additional two minutes, then turn off the heat.
Step 7: Garnish and Serve
In the final moments, sprinkle the fresh cilantro or chopped scallions over the top. Drizzle with lemon juice. Finish it off with a handful of crushed roasted peanuts for an extra crunch. Voilà! Your Nobu baby corn is ready to be served.
Recipe Notes
- Baby Corn: These are young corn cobs harvested before they mature. Tender and sweet, they add a delightful crunch that’s hard to resist. Plus, they’re incredibly low in calories!
- Nutritional Yeast/Besan: Nutritional yeast brings a cheesy flavor, especially loved by vegans. If you opt for besan, it adds a creamy texture along with protein.
- Curry Leaves: These aromatic leaves are a staple in Indian cooking. They provide a unique flavor that complements the dish incredibly well.
- Spices: Spices like cumin and turmeric not only enhance flavor but also pack a health punch, providing anti-inflammatory properties.
- Lemon Juice: This brightens the dish at the end, offering a nice contrast to the earthiness of the spices and nuts.
- Roasted Peanuts: Adds crunch but also provides healthy fats, making this dish more filling.
Recipe Variations
The beauty of this recipe lies in its flexibility. You can add other vegetables like bell peppers or carrots for extra color and nutrition. For a protein boost, toss in some chickpeas or tofu. Feel free to adjust the spice levels based on your preference—add a dash of chili flakes for heat or reduce the green chilies if you prefer milder tastes.
Nobu Baby Corn Recipe
Equipment
- Large skillet
Ingredients
- 1 Medium Red Onion finely chopped
- 2 tablespoons of Cooking Oil divided
- 2 cups of Tender Baby Corn
- 1 to 2 Slit Green Chilies
- 2 to 3 Dried Red Chilies
- 6 to 8 Fresh Curry Leaves
- 2 tablespoons of Nutritional Yeast or Besan Chickpea Flour
- Salt to taste, divided
- 1 teaspoon of Cumin Seeds
- ¼ teaspoon of Ground Turmeric
- ¾ teaspoon of Paprika or Kashmiri Red Chili Powder
- ½ teaspoon of Ground Cumin
- 2 tablespoons of Fresh Cilantro or Chopped Scallions
- 1 tablespoon of Lemon Juice
- 1 tablespoon of Roasted Peanuts crushed
Instructions
- Start by gathering and prepping your ingredients. Finely chop the red onion and set it aside. Slice the green chilies, and if your dried red chilies are whole, break them into pieces. It’s a satisfying part of the process—like painting, where you see your vibrant colors come together.
- In a large skillet, heat one tablespoon of cooking oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds. The aroma fills the room instantly. Toss in the chopped onions. Sauté until they turn golden brown; this sweetens their flavor.
- Once the onions are ready, it’s time for the stars of the show. Stir in the tender baby corn, slit green chilies, and dried red chilies. Cook this mixture for about five minutes, stirring occasionally. The baby corn will start to soften but still hold that crucial crunch.
- This is where the real magic happens! Sprinkle the turmeric, paprika (or Kashmiri chili), and salt over the sautéed mixture. Stir well to ensure the flavors coat every inch of the corn. Let everything cook together for another three minutes.
- Now, toss in those fresh curry leaves. It’s time to add distinctive flavor and aromatic flair. The leaves will release an earthy fragrance that makes your mouth water. Cook for a minute before you move on.
- In a small bowl, mix the nutritional yeast (or besan) with a tablespoon of water to create a paste. Add this to the skillet and stir well. This will thicken your dish slightly and add a nutty flavor. Cook everything for an additional two minutes, then turn off the heat.
- In the final moments, sprinkle the fresh cilantro or chopped scallions over the top. Drizzle with lemon juice. Finish it off with a handful of crushed roasted peanuts for an extra crunch. Voilà! Your Nobu baby corn is ready to be served.
Notes
- Baby Corn: These are young corn cobs harvested before they mature. Tender and sweet, they add a delightful crunch that’s hard to resist. Plus, they’re incredibly low in calories!
- Nutritional Yeast/Besan: Nutritional yeast brings a cheesy flavor, especially loved by vegans. If you opt for besan, it adds a creamy texture along with protein.
- Curry Leaves: These aromatic leaves are a staple in Indian cooking. They provide a unique flavor that complements the dish incredibly well.
- Spices: Spices like cumin and turmeric not only enhance flavor but also pack a health punch, providing anti-inflammatory properties.
- Lemon Juice: This brightens the dish at the end, offering a nice contrast to the earthiness of the spices and nuts.
- Roasted Peanuts: Adds crunch but also provides healthy fats, making this dish more filling.
Nutrition
Frequently Asked Questions
Conclusion
Nobu baby corn isn’t just a recipe; it’s a flavorful experience. Each step is a chance to engage with the ingredients and bring something special to the table. Having made this dish countless times, I can confirm it’s a guaranteed crowd-pleaser; it brings joy and satisfaction to both the cooks and the guests.
As I’ve seen in my own gatherings, conversations flow easily over a plate of Nobu baby corn. So, gather your friends, make this dish, and relish the taste of sharing something wonderful. The smiles you’ll receive will be worth every slice and stir!
