How to make Babycorn Satay - The crunch of corn with a chunky nutty sauce is enough to break the ice at any party!

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Babycorn (बेबी कॉर्न), Peanut Paste (पीनट पेस्ट/ मूंगफली की पेस्ट )

Cuisine : Thai

Course : Snacks and Starters

Babycorn Satay Recipe Card

Babycorn Satay

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Babycorn Satay checkout Baby Corn Paneer Ke Pakode, Veg Crispy, Babycorn Salt And Pepper, Babycorn Fritters . You can also find more Snacks and Starters recipes like Keema Ball Omelette, Suran Tikki, Paushtik Poha, Sweetcorn Cakes.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Babycorn Satay Recipe

  • Babycorn blanched 12

  • Peanut Paste 2 tablespoons

  • Onion quartered and layers separated 1 medium

  • Cucumber cut into 1 inch cubes 1 medium

  • Salt to taste

  • Soy sauce 1 tablespoon

  • Lemon juice 1 teaspoon

  • Garlic paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Brown sugar 1 teaspoon

  • Honey 1/2 teaspoon


  • Oil 1 tablespoon

  • Onion chopped 1 small

  • Ginger chopped 1/2 inch piece

  • Garlic chopped 4 cloves

  • Soy sauce 1/2 tablespoon

  • Coconut milk 4 tablespoons

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Honey 1 tablespoon

  • Fresh red chilli seeded and chopped 1

  • Peanut paste 6 tablespoons


Step 1

Place the babycorns in a bowl. Add the salt, soy sauce, lemon juice and mix well. Add the garlic and ginger pastes, brown sugar and honey and mix again. Set aside to marinate for fifteen minutes. Heat the oil on a griddle plate. Thread the marinated babycorn onto the satay sticks and place on the griddle plate. Pour some of the excess marinade over the baby corns. Turn the satay sticks on the griddle to cook the baby corns evenly. For the peanut sauce, heat the oil in a pan; add the onion and sauté. Add the ginger and garlic and continue to sauté. Add the soy sauce, peanut paste and four tablespoons of water. Stir and add the coconut milk, lemon juice, salt and honey. Add the fresh red chilli and stir. Take the pan off the heat. Thread the onion and cucumber pieces onto separate satay sticks. Serve the babycorn and vegetable satay with the sauce.