Occasionally, a certain ingredient shows itself in the LC world and there are often people who have no idea about it. Today, that ingredient is baby corn. That delicious, saucy little bite from stir fries of your carby days is actually very low in carbohydrate and high in fiber and deserving of your recognition, provided you aren’t trying to live a grain free lifestyle. You know, because corn is a grain.
Baby corn is exactly that. It is the immature ear of corn. It is picked before the kernels mature, and before they develop their sugars, so it’s carb content is really low and it shouldn’t affect blood sugars. It is also mostly cob, thus the high fiber content. Here is a pic I took of the cans in the $1 section of one of my local grocery stores. This is one of those items I keep in my pantry.
As you can see, it’s $1 per can and each 1/2 cup serving has 4 carbs and 2 fiber. There are more expensive brands out there and always check your labels. The pickled stuff that comes in the jar often has added sugar. Always check your labels on everything, actually.
Anyway, back to the baby corn. Regular, canned or frozen corn (or corn on the cob, sorry, folks!) is not low carb, but baby corn is different. Over time, I’ve come to include it in soups, stews, stir fries, salads, and casseroles. It is a great way to add some variety to your recipes without adding a lot of carb. So, try some out for yourself, and remember, if you have diabetes, eat to your meter.