Addictive Sweet & Salty Corn (Mayak Corn)
Baby Corn Mayak Corn Recipe / Delicious Baby Corn Appetizer
Introducing a recipe featuring baby corn (young corn), an ingredient not commonly used in Korea but popular internationally. You can easily find it canned in Korea. Baby corn is simply a younger harvest of corn, not a different variety, and its sweetness is more pronounced when cooked. This recipe allows anyone to make incredibly delicious ‘Mayak Corn’ (addictive corn) at home with simple ingredients. It’s perfect as a snack for kids or a delightful accompaniment to drinks for adults. Watch from 05:21 in the video for detailed cooking steps.
Main Ingredients
- Baby corn 6 ears
- Salt 1 pinch (for blanching)
Cooking Instructions
Step 1
First, rinse the baby corn thoroughly and pat them dry. If there are any messy parts, trim them neatly with a knife. This preparation ensures the finished dish looks clean and appealing.
Step 2
Bring a pot of water to a rolling boil. Add a pinch of salt to the boiling water. Blanching the baby corn in salted water enhances its natural flavor and adds a subtle seasoning. Cook the baby corn for about 3-5 minutes until tender but not mushy. Be careful not to overcook.
Step 3
Once blanched, immediately drain the baby corn and rinse them under cold water to cool them down. This step helps to firm up the texture, making it crispier. Drain them thoroughly in a colander or pat them completely dry with paper towels, as excess moisture can affect the final result.
Step 4
Now, let’s prepare the star of the ‘Mayak Corn’ – the addictive sauce! In a bowl, combine 3 Tbsp of mayonnaise, 1 Tbsp of oligosaccharide, and 1/2 Tbsp of sugar. Mix well until you have a smooth, creamy sauce. You can adjust the sweetness to your preference.
Step 5
Generously coat the dried baby corn with the prepared sauce. Use a brush or spoon to ensure the sauce evenly covers each piece of corn. You can let it marinate for a few minutes to allow the flavors to meld.
Step 6
Heat a non-stick skillet over low heat. Add the sauced baby corn without any oil. Cook slowly over medium-low heat, stirring occasionally to prevent burning. The corn should turn golden brown, and the sauce will caramelize slightly, developing a richer flavor. Ensure even cooking by flipping them.
Step 7
Transfer the deliciously grilled baby corn ‘Mayak Corn’ to a serving plate. It’s best enjoyed while still warm.
Step 8
Finally, sprinkle 1/2 Tbsp of gochugaru over the corn for a touch of spice, and top with 5g of cheddar cheese. The cheese will melt slightly, adding a creamy, cheesy goodness. For an extra touch, you can garnish with parsley flakes or grated Parmesan cheese.
