33+ Irresistible Keto Baby Corn Recipes for Every Occasion

Are you on a keto journey and looking to spice up your meals with a versatile, low-carb ingredient? Look no further than baby corn!

Despite its petite size, baby corn packs a punch in flavor and can be incorporated into countless dishes.

Whether you’re preparing snacks, soups, salads, or even main courses, baby corn can be a game-changer in your keto kitchen.

In this article, we’ve rounded up 33+ keto baby corn recipes that are easy to make, full of flavor, and perfect for maintaining your low-carb lifestyle.

Let’s dive into these creative and delicious dishes that will elevate your keto meal prep game!

33+ Irresistible Keto Baby Corn Recipes for Every Occasion

Baby corn is a fantastic ingredient for keto dieters looking to add variety to their meals without compromising on flavor or carb limits.

Whether you’re in the mood for a savory stir-fry, a creamy soup, or a quick snack, there’s a recipe here for everyone.

With 33+ keto baby corn recipes at your fingertips, you’ll never run out of creative ideas to keep your meals exciting and delicious.

Experiment with these recipes, share them with fellow keto enthusiasts, and most importantly, enjoy the process of creating healthy and satisfying dishes.

Keto Spicy Baby Corn Stir-Fry

This keto spicy baby corn stir-fry is a perfect low-carb side dish that delivers a delightful crunch, packed with spicy and savory flavors. It’s easy to make and pairs well with both meat and vegetarian dishes.

Ingredients:

• 200g baby corn, sliced into bite-sized pieces
• 2 tbsp coconut oil
• 1 onion, sliced
• 1 bell pepper, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp soy sauce (or coconut aminos for a soy-free version)
• 1 tsp chili flakes
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the coconut oil in a wok or large skillet over medium heat.
2. Add the onions and bell peppers, stir-fry for 2-3 minutes until slightly tender.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Toss in the sliced baby corn and cook for about 5 minutes until they begin to soften.
5. Stir in the soy sauce, chili flakes, cumin powder, turmeric, and salt. Cook for another 2-3 minutes, ensuring the baby corn is coated evenly with the spices.
6. Garnish with chopped cilantro and serve immediately.

This keto spicy baby corn stir-fry offers an ideal combination of heat and flavor, making it a satisfying dish without the carbs. The baby corn retains its crunch while absorbing all the delicious spices, making it a perfect accompaniment for a variety of keto meals. The use of coconut oil gives the dish a subtle, tropical touch, while the fresh cilantro brings a burst of freshness that balances out the spice. Enjoy it as a standalone dish or alongside grilled chicken or tofu.

Keto Baby Corn & Cauliflower Casserole

This keto baby corn and cauliflower casserole is a comforting and hearty dish with a creamy texture, low in carbs but rich in flavor. It makes for an ideal side dish or a vegetarian main course.

Ingredients:

• 150g baby corn, chopped
• 300g cauliflower florets
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot of boiling water, cook the cauliflower florets for 5-7 minutes, until fork-tender. Drain and set aside.
3. Heat olive oil in a pan over medium heat and sauté the chopped baby corn for 4-5 minutes until softened slightly.
4. In a mixing bowl, combine the cooked cauliflower, sautéed baby corn, heavy cream, mozzarella cheese, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper.
5. Transfer the mixture into a greased baking dish and spread it evenly.
6. Bake for 20-25 minutes until golden and bubbly.
7. Garnish with fresh parsley before serving.

This casserole is a creamy, cheesy delight that feels indulgent while sticking to your keto goals. The baby corn gives it a delightful crunch, complementing the smoothness of the cauliflower and cream. The mozzarella and Parmesan add richness, making each bite satisfying. It’s perfect as a side dish for any keto meal or as a standalone vegetarian option. The combination of textures and flavors ensures that you’ll never miss the carbs!

Keto Baby Corn Fritters

These keto baby corn fritters are crispy on the outside and tender on the inside, offering a perfect snack or appetizer for any occasion. They’re packed with flavor and are easy to make, perfect for those following a low-carb lifestyle.

Ingredients:

• 200g baby corn, finely chopped
• 2 large eggs
• 1/4 cup almond flour
• 2 tbsp coconut flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp baking powder
• Salt and pepper to taste
• 1 tbsp olive oil (for frying)
• Fresh herbs (optional, for garnish)

Instructions:

1. In a large bowl, whisk the eggs until well-beaten.
2. Add the almond flour, coconut flour, garlic powder, onion powder, baking powder, salt, and pepper. Mix until a smooth batter forms.
3. Fold in the finely chopped baby corn until evenly distributed.
4. Heat the olive oil in a large pan over medium heat.
5. Spoon tablespoon-sized portions of the batter into the pan and flatten them slightly to form fritters.
6. Fry for 3-4 minutes on each side, until golden brown and crispy.
7. Remove from the pan and drain excess oil on paper towels.
8. Garnish with fresh herbs, if desired, and serve.

These keto baby corn fritters are irresistibly crunchy and savory, making them a perfect snack or appetizer for a party or family gathering. The combination of almond flour and coconut flour gives them a low-carb batter that crisps up beautifully when fried. The baby corn adds a sweet crunch, while the seasoning enhances the flavors. Serve them with a keto-friendly dipping sauce, like sour cream or guacamole, for extra satisfaction. These fritters are versatile and can be enjoyed as a side or snack throughout the day.

Keto Baby Corn and Chicken Skewers

These keto baby corn and chicken skewers are a savory, protein-packed dish that’s perfect for grilling season or a simple weeknight dinner. The combination of marinated chicken and crunchy baby corn makes for a satisfying meal that’s low in carbs and full of flavor.

Ingredients:

• 200g baby corn, cut into halves or thirds
• 300g chicken breast, cut into bite-sized cubes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Skewers (wooden or metal)

Instructions:

1. In a large bowl, mix the olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper.
2. Add the chicken cubes to the bowl and toss until the chicken is well-coated in the marinade. Let it marinate for at least 20 minutes (or longer, if possible).
3. Preheat the grill or grill pan over medium heat.
4. Thread the marinated chicken cubes and baby corn onto the skewers alternately.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is fully cooked and has grill marks.
6. Garnish with fresh parsley before serving.

These keto baby corn and chicken skewers offer a tasty and light meal option that’s perfect for those looking for a high-protein dish without the carbs. The chicken becomes tender and juicy from the marinade, while the baby corn adds a crisp texture and a slight sweetness that complements the savory flavors. These skewers are not only keto-friendly but also a fun way to enjoy a meal outdoors or as part of a gathering. Serve them with a side of roasted vegetables or a keto-friendly dip for extra flavor.

Keto Baby Corn Salad with Avocado

This keto baby corn salad with avocado is a refreshing and creamy dish that combines the crunch of baby corn with the richness of ripe avocado. It’s perfect as a side dish or a light meal, offering a delicious balance of flavors and textures.

Ingredients:

• 200g baby corn, sliced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 small cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Blanch the baby corn by boiling it for 2-3 minutes, then draining and cooling it under cold water. Slice into bite-sized pieces.
2. In a large mixing bowl, combine the cooled baby corn, diced avocado, chopped onion, cucumber, and cilantro.
3. Drizzle with olive oil and lime juice, then toss gently to combine.
4. Season with salt and pepper to taste, and refrigerate for 10 minutes before serving.

This keto baby corn salad with avocado is light yet satisfying, making it the perfect dish for warm days or as a refreshing side to any meal. The creamy avocado pairs beautifully with the crisp baby corn, and the lime juice adds a refreshing tang that elevates the dish. This salad is versatile and can be customized with other keto-friendly ingredients, such as cherry tomatoes or grilled shrimp, to make it a more filling meal. The healthy fats from the avocado combined with the crunch of baby corn make this a wholesome and satisfying dish.

Keto Baby Corn and Spinach Frittata

This keto baby corn and spinach frittata is a low-carb breakfast or brunch option that’s packed with protein and healthy fats. The combination of eggs, spinach, and baby corn makes for a flavorful and nutritious meal that can be enjoyed any time of day.

Ingredients:

• 150g baby corn, chopped
• 2 cups fresh spinach, roughly chopped
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the diced onion for 3-4 minutes until softened.
3. Add the chopped baby corn and spinach to the skillet and cook for an additional 2-3 minutes, until the spinach wilts and the baby corn softens.
4. In a bowl, whisk together the eggs, heavy cream, shredded cheddar, salt, and pepper.
5. Pour the egg mixture into the skillet over the vegetables and cook for 3-4 minutes, gently stirring to ensure even distribution.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the eggs are set and lightly golden.
7. Allow the frittata to cool slightly before slicing and serving.

This keto baby corn and spinach frittata is a delicious and filling breakfast option that combines the richness of eggs with the earthy flavor of spinach and the slight sweetness of baby corn. The cheese adds a creamy texture, and the heavy cream ensures the frittata remains tender. It’s easy to make ahead and can be enjoyed warm or cold, making it an ideal dish for meal prep or a quick breakfast. Pair it with a side of keto-friendly salsa or avocado for extra flavor.

Keto Baby Corn and Zucchini Noodles Stir-Fry

This keto baby corn and zucchini noodles stir-fry is a delightful, low-carb alternative to traditional pasta dishes. With the crispness of baby corn and the freshness of zucchini noodles, it’s a perfect choice for anyone looking for a healthy, keto-friendly meal that’s quick and flavorful.

Ingredients:

• 200g baby corn, sliced
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp sesame oil
• 1/4 cup soy sauce (or coconut aminos for soy-free)
• 1 tsp ginger, grated
• 1 clove garlic, minced
• 1 tbsp rice vinegar
• 1/2 tsp chili flakes (optional, for heat)
• 1 tbsp sesame seeds (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the sesame oil in a large pan or wok over medium heat.
2. Add the garlic and ginger, stir-frying for about 1 minute until fragrant.
3. Add the sliced baby corn to the pan and sauté for 3-4 minutes until they begin to soften.
4. Toss in the zucchini noodles and stir-fry for another 2-3 minutes, allowing them to heat through but maintaining their crunch.
5. Stir in the soy sauce, rice vinegar, and chili flakes (if using). Cook for an additional 1-2 minutes, making sure everything is well-coated in the sauce.
6. Garnish with sesame seeds and cilantro before serving.

This keto baby corn and zucchini noodles stir-fry is the perfect balance of savory, fresh, and crunchy. The zucchini noodles are a fantastic substitute for pasta, keeping the dish low in carbs while still providing that satisfying noodle texture. Baby corn brings a subtle sweetness and crunch that contrasts wonderfully with the tender zucchini noodles. It’s a light, yet flavorful dish that can be enjoyed on its own or paired with grilled chicken, shrimp, or tofu for extra protein.

Keto Baby Corn and Beef Stir-Fry

This keto baby corn and beef stir-fry is a quick and flavorful meal that’s high in protein and low in carbs. The tender beef combined with the sweetness of baby corn creates a savory dish that can easily be prepared in under 30 minutes.

Ingredients:

• 200g baby corn, sliced
• 250g beef (sirloin or flank steak), thinly sliced
• 2 tbsp coconut oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 tbsp soy sauce (or coconut aminos)
• 1 tbsp fish sauce
• 1 tsp ginger, grated
• 1 clove garlic, minced
• 1 tbsp lime juice
• Fresh basil or cilantro (for garnish)

Instructions:

1. Heat the coconut oil in a wok or large skillet over medium-high heat.
2. Add the beef slices and cook for 3-4 minutes until browned and cooked through. Remove the beef from the pan and set aside.
3. In the same pan, add the onion, bell pepper, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables begin to soften.
4. Add the baby corn and cook for an additional 4-5 minutes until they start to soften and take on some color.
5. Stir in the soy sauce, fish sauce, and lime juice, allowing the flavors to meld together for 1-2 minutes.
6. Return the beef to the pan and toss to combine. Cook for another 2 minutes, ensuring everything is well-coated and heated through.
7. Garnish with fresh basil or cilantro before serving.

This keto baby corn and beef stir-fry is a deliciously satisfying dish that’s perfect for busy nights. The beef provides a rich, savory base, while the baby corn adds a lovely crunch and a touch of sweetness. The soy and fish sauce bring a deep umami flavor, and the lime juice adds a refreshing zest. With its quick preparation and bold flavors, this stir-fry is a great low-carb option that can be served with a side of cauliflower rice or enjoyed on its own.

Keto Baby Corn and Mushroom Soup

This keto baby corn and mushroom soup is a rich and comforting bowl of goodness, perfect for a chilly evening. The earthy mushrooms, crunchy baby corn, and creamy broth come together to make a satisfying, low-carb soup that’s perfect as a light lunch or dinner.

Ingredients:

• 150g baby corn, sliced
• 200g mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (low-carb)
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Heat the olive oil and butter in a large pot over medium heat.
2. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
3. Add the sliced mushrooms and cook for 5-6 minutes, until they release their moisture and become tender.
4. Stir in the sliced baby corn and cook for an additional 2-3 minutes.
5. Pour in the broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
6. Lower the heat and add the heavy cream, stirring until the soup is smooth and creamy. Season with salt and pepper to taste.
7. Simmer for another 3-5 minutes, then serve garnished with fresh thyme or parsley.

This keto baby corn and mushroom soup is a perfect bowl of comfort, offering a velvety smooth texture from the cream and a rich flavor profile from the mushrooms. The baby corn provides a delightful crunch that contrasts nicely with the creamy broth, while the garlic and thyme infuse the soup with aromatic depth. It’s an excellent low-carb alternative to traditional creamy soups, and can be enjoyed as a standalone meal or paired with a side of keto bread for dipping.

Keto Baby Corn and Bacon Salad

This keto baby corn and bacon salad is a hearty, savory dish that combines the crunch of baby corn with the smoky richness of crispy bacon. The creamy dressing ties everything together, making this salad a perfect keto-friendly side or main.

Ingredients:

• 200g baby corn, sliced
• 6 strips bacon, cooked and crumbled
• 2 cups mixed leafy greens (spinach, arugula, etc.)
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup shredded cheddar cheese (optional)
• 2 tbsp mayonnaise (preferably sugar-free)
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Once cooked, crumble the bacon and set aside.
2. Blanch the baby corn by boiling it in water for 2-3 minutes, then drain and let it cool.
3. In a large mixing bowl, combine the mixed greens, red onion, cherry tomatoes, and blanched baby corn.
4. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
5. Pour the dressing over the salad and toss until everything is well coated.
6. Top with crumbled bacon and shredded cheddar cheese (if using), and serve immediately.

This keto baby corn and bacon salad is packed with savory flavors and crunchy textures, thanks to the bacon and baby corn. The creamy dressing adds a tangy richness that complements the smokiness of the bacon, making it an indulgent yet low-carb dish. It’s perfect for a light lunch or dinner and can be made ahead for meal prep. For added variety, you can swap the greens with kale or add some avocado for extra healthy fats.

Keto Baby Corn and Shrimp Skillet

This keto baby corn and shrimp skillet is a quick, flavorful, and protein-packed meal. The shrimp cooks up perfectly in a flavorful garlic butter sauce, and the baby corn adds a wonderful crunch and light sweetness.

Ingredients:

• 200g baby corn, sliced
• 300g shrimp, peeled and deveined
• 3 tbsp butter
• 3 cloves garlic, minced
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of butter in a large skillet over medium heat.
2. Add the shrimp to the skillet and season with paprika, thyme, salt, and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, melt the remaining 2 tablespoons of butter. Add the garlic and cook for 1-2 minutes until fragrant.
4. Add the sliced baby corn to the skillet and sauté for 4-5 minutes, allowing the corn to soften slightly.
5. Return the shrimp to the skillet, add the lemon juice, and toss everything together to combine. Cook for an additional 1-2 minutes to heat through.
6. Garnish with fresh parsley and serve.

This keto baby corn and shrimp skillet is a flavorful and satisfying meal that comes together in just a few minutes. The shrimp provides lean protein, while the baby corn adds crunch and a subtle sweetness. The garlic butter sauce ties the ingredients together, creating a savory dish that’s both rich and light. This is a great option for a quick keto dinner that’s full of flavor and easy to prepare.

Keto Baby Corn and Eggplant Curry

This keto baby corn and eggplant curry is a comforting, hearty dish that’s perfect for cozy dinners. The rich, aromatic curry sauce pairs beautifully with the tender baby corn and eggplant, creating a filling meal that’s both flavorful and low-carb.

Ingredients:

• 200g baby corn, sliced
• 1 medium eggplant, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (400ml) coconut milk
• 2 tbsp coconut oil
• 1 tbsp curry powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp ground ginger
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the coconut oil in a large pot or skillet over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the cubed eggplant to the pot and cook for 5-6 minutes, stirring occasionally, until it begins to soften.
3. Sprinkle in the curry powder, cumin, turmeric, and ginger, stirring to coat the vegetables in the spices.
4. Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 8-10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
5. Add the sliced baby corn and cook for another 4-5 minutes, until the corn is tender and the flavors are well blended.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto baby corn and eggplant curry is a flavorful and aromatic dish that’s sure to satisfy your cravings for comfort food. The coconut milk creates a creamy, rich sauce that perfectly complements the earthy eggplant and crunchy baby corn. The combination of spices brings depth and warmth, making this curry a perfect keto-friendly option for anyone craving something hearty. Serve it on its own or with cauliflower rice for a complete meal.

Keto Baby Corn and Sausage Skillet

This keto baby corn and sausage skillet is a quick and hearty one-pan meal that’s perfect for busy nights. The savory sausage and tender baby corn pair beautifully with a mix of herbs and spices for a filling, low-carb dinner option.

Ingredients:

• 200g baby corn, sliced
• 2 sausage links (preferably keto-friendly, like chicken or pork sausage)
• 1 tbsp olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Slice the sausage into bite-sized rounds. Heat the olive oil in a large skillet over medium heat.
2. Add the sausage slices to the skillet and cook for 5-7 minutes until browned and cooked through. Remove the sausage from the skillet and set it aside.
3. In the same skillet, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
4. Add the sliced baby corn to the skillet and cook for another 4-5 minutes until it begins to soften.
5. Stir in the smoked paprika, oregano, salt, and pepper, and toss everything together.
6. Return the cooked sausage to the skillet and toss to combine. Let it all cook together for another 2-3 minutes, ensuring everything is heated through.
7. Garnish with fresh parsley and serve.

This keto baby corn and sausage skillet is a great way to enjoy a savory, satisfying meal with minimal effort. The sausage adds a rich, savory flavor while the baby corn gives a nice crunch. This dish is full of flavor and texture, making it a great low-carb dinner option. Pair it with a side of sautéed greens or a simple salad for a complete meal.

Keto Baby Corn and Cauliflower Casserole

This keto baby corn and cauliflower casserole is a comforting, creamy dish that’s perfect for family dinners or meal prep. The combination of cauliflower, baby corn, and cheese creates a rich, satisfying casserole that is both low-carb and full of flavor.

Ingredients:

• 200g baby corn, sliced
• 1 medium cauliflower head, cut into florets
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp butter
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Boil the cauliflower florets in salted water for 8-10 minutes until tender. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sliced baby corn and cook for 3-4 minutes until it begins to soften.
3. In a mixing bowl, combine the heavy cream, cheddar cheese, mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper.
4. In a large baking dish, layer the boiled cauliflower and sautéed baby corn. Pour the creamy cheese mixture over the vegetables and toss gently to combine.
5. Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
6. Garnish with fresh parsley before serving.

This keto baby corn and cauliflower casserole is an indulgent, cheesy delight that’s both low-carb and filling. The creamy cheese sauce binds the cauliflower and baby corn together, creating a rich and comforting dish that’s perfect for cozy dinners. It’s a great option for meal prep and can be served as a side dish or a main. The cheese adds depth and richness while keeping the dish satisfying without the carbs.

Keto Baby Corn and Avocado Lettuce Wraps

These keto baby corn and avocado lettuce wraps are a fresh, low-carb option for lunch or a light dinner. The crunchy baby corn pairs perfectly with creamy avocado and crispy lettuce, creating a satisfying and healthy meal that’s quick to prepare.

Ingredients:

• 200g baby corn, sliced
• 1 ripe avocado, sliced
• 1/4 cup red onion, finely chopped
• 1 small cucumber, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste
• 8 large lettuce leaves (such as Romaine or Butterhead)
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a small pan over medium heat. Add the baby corn and sauté for 3-4 minutes until slightly tender and lightly browned. Set aside to cool.
2. In a mixing bowl, combine the sliced avocado, red onion, cucumber, lime juice, and salt and pepper. Gently toss to combine.
3. Lay out the lettuce leaves on a plate and spoon a generous amount of the avocado mixture into the center of each leaf.
4. Top with the sautéed baby corn and garnish with fresh cilantro.
5. Fold the lettuce over the filling and serve as wraps.

These keto baby corn and avocado lettuce wraps are light, refreshing, and packed with healthy fats. The avocado adds creaminess, while the baby corn brings a satisfying crunch, making this dish an ideal low-carb option for lunch or a light dinner. The crisp lettuce wraps are refreshing and versatile, and you can easily customize them by adding grilled chicken, shrimp, or other veggies. This recipe is perfect for those looking for a quick, easy, and delicious keto meal.

Keto Baby Corn and Chicken Alfredo

This keto baby corn and chicken Alfredo is a creamy, rich dish that’s both comforting and low-carb. The tender chicken paired with the creamy Alfredo sauce and the crunch of baby corn creates a deliciously satisfying meal without the carbs of traditional pasta.

Ingredients:

• 200g baby corn, sliced
• 2 chicken breasts, boneless and skinless, cubed
• 2 tbsp olive oil
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 clove garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chicken cubes, season with salt, pepper, and Italian seasoning, and cook for 6-8 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the heavy cream to the skillet, stirring to combine. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
4. Stir in the Parmesan and mozzarella cheeses, allowing them to melt into the sauce. Season with additional salt and pepper to taste.
5. Add the baby corn to the skillet and cook for 2-3 minutes until tender. Return the cooked chicken to the skillet and toss everything to coat in the creamy sauce.
6. Garnish with fresh parsley before serving.

This keto baby corn and chicken Alfredo is a perfect low-carb alternative to a classic comfort dish. The creamy Alfredo sauce is rich and indulgent, while the baby corn adds a nice crunch and light sweetness. This dish is filling enough to stand on its own or can be paired with a side of sautéed vegetables or a light salad for a complete meal.

Keto Baby Corn and Cabbage Stir-Fry

This keto baby corn and cabbage stir-fry is a simple and flavorful dish that comes together quickly. The crisp cabbage and baby corn are stir-fried with ginger, garlic, and soy sauce for a savory, satisfying low-carb meal.

Ingredients:

• 200g baby corn, sliced
• 2 cups cabbage, shredded
• 1 tbsp sesame oil
• 2 tbsp soy sauce (or coconut aminos)
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp chili flakes (optional, for heat)
• 1 tbsp sesame seeds (for garnish)
• Fresh green onions, chopped (for garnish)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the garlic and ginger, stir-frying for 1-2 minutes until fragrant.
2. Add the shredded cabbage and baby corn to the skillet. Stir-fry for 4-5 minutes, allowing the cabbage to soften slightly but still maintain some crunch.
3. Stir in the soy sauce and chili flakes (if using) and cook for another 2-3 minutes, ensuring everything is coated in the sauce.
4. Garnish with sesame seeds and green onions before serving.

This keto baby corn and cabbage stir-fry is a perfect low-carb side dish or a light meal on its own. The cabbage adds a crisp, slightly sweet flavor, while the baby corn gives a pleasant crunch. The soy sauce and sesame oil create a savory base, and the garlic and ginger add an aromatic depth. You can also add protein such as chicken, shrimp, or tofu for a more filling meal.

Keto Baby Corn and Spinach Frittata

This keto baby corn and spinach frittata is a protein-packed, low-carb dish that’s perfect for breakfast, brunch, or a light dinner. The combination of eggs, spinach, and baby corn creates a flavorful and satisfying frittata that’s full of nutrients.

Ingredients:

• 200g baby corn, sliced
• 2 cups spinach, fresh
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/4 cup red onion, chopped
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Heat the olive oil in a skillet over medium heat. Add the red onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the spinach to the skillet and cook for another 2-3 minutes until wilted. Stir in the sliced baby corn and cook for an additional 2 minutes until heated through.
3. In a mixing bowl, whisk together the eggs, heavy cream, shredded mozzarella, salt, and pepper.
4. Pour the egg mixture into the skillet with the cooked vegetables. Stir gently to combine, then transfer the skillet to the preheated oven.
5. Bake the frittata for 15-18 minutes, or until the eggs are set and the top is lightly golden.
6. Allow the frittata to cool for a few minutes before slicing and serving.

This keto baby corn and spinach frittata is a great way to enjoy a low-carb, high-protein meal that’s both satisfying and nutritious. The baby corn adds a mild sweetness and crunch, while the spinach provides a burst of freshness. The eggs and mozzarella create a creamy, fluffy texture that holds the dish together perfectly. Serve it as a standalone meal or with a side of avocado or a simple salad for extra flavor.

Keto Baby Corn and Zucchini Fritters

These keto baby corn and zucchini fritters are crispy on the outside and tender on the inside. They make a perfect snack, appetizer, or even a light meal. Packed with veggies and low in carbs, these fritters are both satisfying and delicious.

Ingredients:

• 200g baby corn, finely chopped
• 1 medium zucchini, grated
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Place the grated zucchini in a clean towel and squeeze out the excess moisture.
2. In a mixing bowl, combine the chopped baby corn, grated zucchini, eggs, almond flour, Parmesan cheese, minced garlic, oregano, salt, and pepper. Mix until well combined.
3. Heat a small amount of olive oil in a skillet over medium heat.
4. Scoop spoonfuls of the fritter mixture and form them into patties. Place them in the skillet and cook for 3-4 minutes on each side, or until golden and crispy.
5. Remove the fritters from the skillet and place them on a paper towel to drain excess oil.
6. Serve warm with a keto-friendly dipping sauce or a side salad.

These keto baby corn and zucchini fritters are light, flavorful, and perfect for those on a low-carb diet. The combination of baby corn and zucchini provides a tender texture, while the almond flour and Parmesan help create the crispy exterior. They’re a great way to incorporate more vegetables into your diet without compromising on taste. Serve them as a snack, side dish, or even as a main for a light meal.

Keto Baby Corn and Beef Stir-Fry

This keto baby corn and beef stir-fry is a quick, flavorful meal that’s perfect for a busy weeknight. The tender beef strips, combined with the crunch of baby corn and a savory sauce, make for a delicious low-carb dish.

Ingredients:

• 200g baby corn, sliced
• 300g beef (such as sirloin or flank steak), thinly sliced
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1/2 tsp chili flakes (optional)
• 1 tbsp green onions, chopped (for garnish)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the thinly sliced beef to the skillet and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the skillet and set it aside.
3. In the same skillet, add the garlic, ginger, and chili flakes (if using). Sauté for 1-2 minutes until fragrant.
4. Add the sliced baby corn to the skillet and cook for another 3-4 minutes until tender but still crunchy.
5. Stir in the soy sauce and rice vinegar, then return the beef to the skillet. Toss everything together and cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Garnish with green onions before serving.

This keto baby corn and beef stir-fry is a savory, satisfying meal that’s quick to make and full of flavor. The beef provides a good amount of protein, while the baby corn adds a nice crunch and light sweetness. The sauce brings everything together, creating a delicious and aromatic stir-fry. You can also add other vegetables, like bell peppers or mushrooms, to customize the dish to your liking.

Keto Baby Corn and Shrimp Salad

This keto baby corn and shrimp salad is light, refreshing, and packed with protein. The combination of shrimp, baby corn, and a tangy dressing makes it a perfect meal for a hot day or a light lunch option.

Ingredients:

• 200g baby corn, sliced
• 300g shrimp, peeled and deveined
• 1/4 cup cucumber, thinly sliced
• 1/4 cup red bell pepper, sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a pan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove from the pan and set aside to cool.
2. In a large mixing bowl, combine the sliced baby corn, cucumber, red bell pepper, and red onion.
3. In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
4. Toss the cooled shrimp with the vegetables and drizzle the dressing over the top. Toss everything together to coat.
5. Garnish with fresh parsley before serving.

This keto baby corn and shrimp salad is a refreshing and light dish that’s perfect for those following a low-carb diet. The shrimp provides lean protein, while the baby corn adds a nice crunch and sweetness. The tangy dressing ties everything together, making it a satisfying meal without the carbs. It’s perfect for a summer lunch, picnic, or meal prep.

Note: More recipes are coming soon!