Baby corn, also known as “young corn” or “mini corn,” is the miniature version of fully grown corn on the cob. It is harvested at an early stage of growth, before it has a chance to mature into the larger, full-sized corn ears we typically associate with corn. Baby corn is characterized by its small, slender size and pale yellow to creamy-white color. Each individual baby corn cob is typically just a few inches long, with a cylindrical shape. Baby corn is prized for its tender and crisp texture. The entire cob, including the kernels, can be eaten, providing a delightful, satisfying crunch when consumed. Baby corn is used in a wide range of culinary applications. It is commonly included in stir-fry dishes, salads, soups, and appetizers. The small size and attractive appearance of baby corn make it an appealing addition to vegetable medleys, and it often provides a visual contrast to other ingredients. Baby corn is a frequent component in Asian stir-fry dishes and can be found in salads, sushi, and other international cuisines.