Honey-Sesame Baby Corn Stir-Fry:

Ingredients:

• 125g  baby corn, sliced diagonally
  125g  snow peas, trimmed
  1 red bell pepper, thinly sliced
  2 cloves garlic, minced
  1 tablespoon sesame oil
  2 tablespoons soy sauce
  1 tablespoon honey
  1 tablespoon sesame seeds
  Salt and pepper to taste
  Optional: sliced green onions for garnish

Instructions:

• Heat sesame oil in a large skillet or wok over medium-high heat.
• Add minced garlic and sauté for a minute until fragrant.
• Add baby corn, snow peas, and sliced bell pepper. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.
• In a small bowl, whisk together soy sauce, honey, salt, and pepper.
• Pour the sauce over the stir-fried vegetables and toss well to coat.
• Sprinkle sesame seeds over the mixture and stir for an additional minute.
• Remove from heat and garnish with sliced green onions if desired.
• Serve hot as a flavorful side dish or over steamed rice for a complete meal.

Creamy Baby Corn and Mushroom Soup:

Ingredients:

• 125g  baby corn, sliced diagonally
  125g mushrooms, sliced
  1 small onion, finely chopped
  2 cloves garlic, minced
  3 cups vegetable or chicken broth
  125g unflavoured almond milk
  2 tablespoons vegan butter
  2 tablespoons flour
  1 teaspoon dried thyme
  Salt and pepper to taste
  Fresh parsley for garnish

Instructions:

• In a large pot, melt butter over medium heat.
• Add chopped onions and minced garlic, sautéing until translucent.
• Add baby corn and mushrooms to the pot, stirring occasionally until they start to soften.
• Sprinkle flour over the vegetables and stir well to coat.
• Gradually pour in the broth while stirring continuously to avoid lumps.
• Add dried thyme, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes until the vegetables are tender.
• Stir in the unflavoured almond milk and let it simmer for an additional 5 minutes.
• Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy.
• Adjust the seasoning if needed.
• Serve hot, garnished with fresh parsley. Pair with crusty bread for a satisfying meal.

Grilled Baby Corn Skewers with Chili-Lime Plant Based Butter

Ingredients:

• 8-10 baby corn cobs, husks removed
  2 tablespoons plant based butter, melted
  Zest of 1 lime
  Juice of 1 lime
  1 teaspoon chili powder
  Salt to taste
  Chopped cilantro for garnish

Instructions:

• Preheat the grill to medium-high heat.
• In a small bowl, combine melted butter, lime zest, lime juice, chili powder, and salt.
• Brush the prepared butter mixture onto the baby corn cobs, ensuring they are evenly coated.
• Thread the baby corn onto skewers, piercing through the center of each cob.
• Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the baby corn is tender and lightly charred.
• Remove the skewers from the grill and place them on a serving platter.
• Sprinkle chopped cilantro over the grilled baby corn for added freshness and color.
• Serve the skewers as a delightful appetizer or side dish, allowing the chili-lime butter to melt and enhance the flavors of the baby corn.