Thai Cheesy Baby Corn Recipe

Baby corn is one of the most important ingredients in Thai recipes. It has many nutritional value. I always prefer the fresh and small ones , as they are crunchy and a little more sweet than the older one. For this recipe I have used a lot of different sauces and ingredients to give the dish a nice aroma and taste. Hope you will like it.

Ingredients :

1. Baby corn- 6 to 7
2. Green capsicum (chopped)- 1/2
3. Red cherry tomato- 4 to 5
4. Onion (finely chopped)- 1/4 cup
5. Rosemary (chopped)- 1/2 tsp
6. Vinegar- 1 tbs
7. Black pepper powder- 1/2 tsp
8. Salt to taste
9. Tabasco garlic-chilly sauce- few drops
10. Worcestershire sauce- 1 tsp
11. Zest of lemon- a pinch
12. Cheese- 1 medium cube
13. Olive oil

Procedure :

First cut the baby corns into two thin medium pieces. Let them boil in water with little salt for 7 to 10 minutes. Meanwhile heat 2 tbs olive oil in a kadhayi and add chopped onion and fry them for 4 to 5 minutes. When the onion will turn little translucent , add capsicum to it. After 3 to 4 minutes add baby corn , rosemary , pepper , tomato , vinegar , Worcestershire , lemon zest and mix well. Cover the kadhayi  (as this will help the dish to retain its aroma of different spices) and let it cook over low flame. 

After 5 minutes add salt and Tabasco sauce and mix it well. Now add the cheese to it and cover the lid. This will help the cheese to melt and spread.