Pepper Baby Corn Fry
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Blanched baby corn tossed on high heat with pepper, garlic and curry leaves — a quick crisp side.
A dry South Indian fry where baby corn is blanched, then stir fried hot with garlic, green chilli and a lot of black pepper. It is a good side for rice and rasam.
Ingredients
How to Make It
Blanch baby corn; drain well.
Stir-fry garlic and chilli; add corn on high heat.
Finish with pepper and curry leaves.
Nutrition per serving
* Approximate values per serving
Health Benefits
High-heat quick fry needs little oil. Pepper heat satisfies without heavy sauces.
Baby corn has a firm bite that survives a fast, high heat fry. Black pepper gives the heat, so you need only two teaspoons of oil.
Pro Tips
- →Dry after blanch.
- →High heat.
- →Serve immediately.
- →Blanch for 2 to 3 minutes and drain well so the fry is dry, not watery.
- →Use freshly crushed pepper for the sharpest flavour.
- →Cook on high heat and keep the corn moving.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add capsicum.
- 2Chilli flakes.
- 3Add thin onion slices or a spoon of grated coconut for a Kerala style version.
Frequently Asked Questions
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