hi there i'm matt from the underground cookery school and today i'm gonna do a video cookery lesson for you today i'm going to show you how to cook these baby corn i mean it is very very simple it's just a question of taking the raw corn blanching them in boiling water we'll come back to those in a minute it's about a two or three-minute cook what I would say about baby corn sometimes referred to as candle corn and it's used predominantly in Asian cookery for example Thai and Chinese certainly in a curry its harvested at a very young age obviously and you have to sort of almost well literally nip it in the bud that needs to be harvested within about a two or three day window because they do grow very quickly and within about two or three days it will go from being a baby corn to one of those big corn on the cobs the big difference between corn on the cob and baby corn is you could eat these raw and you eat the whole thing whereas with the larger corn on the cobs you take off the cooked corn here you can actually eat the whole thing whole now what's I've been talking that's been going on for probably about half of a minute so I'm going to take those out I like a bit of crunch to them and as I said earlier on and the idea with baby corn is that you can eat them raw or cooked it doesn't make an enormous amount of difference one of the classic ways of cooking baby corn is is to blanch them in boiling water and then to add them in this particular condition to a stir fry just to finish them off particularly if you're doing something like the curry what I've done is just added a little bit of unsalted butter to them a little bit of salt and pepper just just the added extra flavor roll them in that and there you have the perfect way to cook baby corn