Baby corn with satay sauce

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
cholesterolContent: 4 grams protein

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