Parmesan Baby Corn “Fries”
Golden roasted baby corn with a firm bite and lightly crisp edges, coated in parmesan and packed with flavour.
Ingredients
Baby Corn “Fries”
- 230 g fresh baby corn halved lengthways
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp dried parsley flakes
- 1/2 tsp sea salt
- Cracked black pepper to taste
- 1/3 cup finely grated parmesan
- Extra parmesan for grating over
Chipotle Yoghurt
- 1 cup Greek yoghurt
- 2 tsp chipotle in adobo sauce
Instructions
- Preheat oven to 200°C fan-forced and line a tray with baking paper.
- In a large bowl, combine olive oil, garlic powder, paprika, parsley, salt and pepper.
- Add the baby corn and toss well to coat.
- Add parmesan and toss again so everything is evenly coated.
- Spread onto the tray in a single layer.
- Grate extra parmesan generously over the top.
- Bake for 20 minutes, until golden with lightly crisp edges.
- Mix yoghurt with chipotle in adobo until smooth.
- Serve hot with chipotle yoghurt.
2 Comments
Hello, do you purchase baby corns in the can for this? I don’t think I’ve ever seen them fresh so wasn’t sure! Thanks 😊
Hi there, I use the fresh ones for this recipe. I often find them at my local fresh produce store. I haven’t tried it with the canned ones, but if you do, please report back. I’d love to know how it goes.