Baby corn with satay sauce

These tiny, immature corn cobs are not only cute, but their edible core is tender even when raw. Eat them as crudites, toss into stir-fries and Thai curries or try this nutty side dish.

The ingredient of Baby corn with satay sauce

1. 250g baby corn, halved lengthways
2. 60ml (1/4 cup) reduced-fat coconut milk
3. 1 1/2 tablespoons crunchy peanut butter
4. 1 tablespoon sweet chilli sauce
5. 1/2 teaspoon soy sauce
6. Fresh coriander sprigs, to serve

The instruction how to make Baby corn with satay sauce

1. Cook the corn in a small saucepan of boiling water for 5 minutes or until tender. Drain. Place in a serving dish. Cover with foil to keep warm.
2. Whisk coconut milk, peanut butter, sweet chilli sauce and soy sauce in a saucepan over medium heat until smooth. Cook for 1 minute or until sauce comes to the boil.
3. Pour the sauce over the corn and top with the coriander.

Nutritions of Baby corn with satay sauce

fatContent: 86.04 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 4 grams protein
sodiumContent: