Chinese Baby Corn Salad

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This Chinese baby corn salad (凉拌玉米笋) is a quick and easy Chinese appetizer side dish which can be made in under 15 minutes. The cooked baby corn is drenched in a sauce that is tangy, savoury & spicy. This mix of flavours certainly helps to improve one’s appetite especially in the hot weather.

More Simple Asian Appetizers:

• Black Woodear Fungus Salad Recipe
• Taiwanese Eggplant Salad Recipe
• Korean Eggplant Salad Recipe

Goes Well With:

• Sacha Sauce Noodles Recipe
• Simple Stir-fries Recipes
• Homely Chinese Soups Recipes

As a cold side dish (凉拌菜), it can accompany any Asian dish such as sacha sauce noodles, stir-fry royale chives or Chinese ABC soup.

In this baby corn salad, the sauce is the key. It is made by whisking vinegar, soy sauce, soybean paste, sesame oil and fine sugar together. As the sugar I have at hand is not fine enough (and I don’t want to run out to buy all kinds of sugar), I needed some help to dissolve it. If you encountered the same problem as me, you can use a hot water bath (pictured above) or heat up the sauce for a few seconds in a small saucepan on the stove.

Baby Corn (above; pictured left). Cook the baby corn by boiling or steaming them. Drain the baby corn and arrange neatly on a serving plate.

Sauce. Red chilli, garlic & spring onion are added to the base sauce. If you don’t want any heat, you can use deseeded finger-length red chilli instead of chilli padi (bird’s eye chilli). The red chilli & spring onions adds vibrant colours and more flavour to this dish.

Drizzle the sauce over the plate of baby corn and it is done. You can served this Chinese baby corn salad at room temperature or chilled. It’s so easy!