This tangy roasted baby corn recipe is full of flavor and super easy to make! It makes a great side dish and is ready in just 20 minutes.
This post is supported by Ty Ling, but as always, all thoughts and opinions shared are my own. A big thanks to the supportive brands that make The Simple Sprinkle possible!
💡 The recipe in a nutshell
- Vegan (no eggs & dairy-free)
- Gluten free
- Easy-to-make
- Ready in just 20 minutes
- Great appetizer and/or side dish
📋 Ingredients
To make this tangy roasted baby corn recipe you need just a few ingredients and herbs:
- Canned baby corn (I like to use Ty Ling's Stir Fry Corn)
- Sesame oil
- Garlic
- Agave syrup
- Lemon
- Paprika powder
- Cumin
- Za'atar seasoning
- Sea salt and black pepper
Garnish the roasted corn with green onions and red pepper flakes.
Why Ty Ling? Ty Ling offers a wide range of delicious and authentic Asian products. Their stir fry corn and sesame oil are rich in flavor and easy to use and give this recipe the perfect aromas.
💭 Common questions
Can you roast baby corn? Yes, you can most definitely roast baby corn. For this recipe roast the corn in your preheated oven.
How to roast baby corn? To roast baby corn, preheat your oven to 400F (200C). Toss baby corn in oil (or vegan butter, or marinade), and add to a baking sheet with foil. Bake and enjoy!
How long do you roast baby corn? Raw baby corn should be roasted for 20 to 25 minutes. Roast canned, or boiled baby corn for around 15 minutes.
📖 Recipe
Tangy Roasted Baby Corn
Equipment
- bowl, whisk, baking sheet, foil
Ingredients
- 2 cans of Canned baby corn (I like to use Ty Ling's Stir Fry Corn)
- 3 tablespoons Sesame oil
- 1 clove Garlic
- 1 tablespoons Agave syrup
- 1 Lemon
- ½ teaspoon Paprika powder
- ½ teaspoon Cumin
- ½ teaspoon Za'atar seasoning
- Sea salt and black pepper to taste
Garnish
- 6 sliced green onions
- red pepper flakes for spice
Instructions
- Preheat the oven to 400°F / 200°C and drain the corn.
- In a small bowl combine sesame oil, garlic, agave, paprika, cumin, za'tar, salt, and pepper. Squeeze a lemon and add juice to the bowl. Whisk everything together to create a marinade.
- Drain the cans of baby corn and pat dry.
- Line a baking sheet with foil and add baby corn to the sheet. Brush with marinade until all corn is covered. Pour any remaining marinade over and stir the corn around. Put into the oven and bake for 15 - 20 minutes.
- Garnish with sliced green onions. Season with additional salt, pepper, and red pepper flakes if desired. Serve and enjoy!
The provided nutritional information is an estimate. Accuracy is not guaranteed.
The perfect side dish! It was so easy to make. I'll serve it again fon my thanksgiving table!
Hi Tavo, thank you so much for your feedback! I am happy to hear you enjoy this recipe.
I added courgette / zucchini quarters to the fresh baby corn and it was delicious!
It went so well with marinated quarter chicken legs and home baked potato chips as a great veggie side! Thanks
Hi Em! Thank you so much for trying our tangy roasted baby corn! I am thrilled to hear that you enjoyed it with the addition of courgette/zucchini quarters. It sounds like you created a delightful meal! I appreciate your feedback and I am delighted that my recipe could be a part of your life. While I focus on plant-based recipes on my blog, I am always happy to see readers of all diets try out these recipes. All the best to you, Jacqui
I had some leftover baby corn and can’t stand throwing food out. Found this great little recipe and cooked them up to along with some noodles and this is a really tasty little recipe. Thanks!
That sounds amazing! I love that you were able to use up your leftover baby corn—no waste and a tasty meal! Pairing it with noodles is such a great idea. Thanks so much for your feedback!