Make this quick and spicy Baby Corn & Capsicum Stir Fry. Perfect as a side dish with fried rice, or enjoy as a snack, starter, or filling for wraps and sandwiches.

Easy Baby Corn Stir Fry with Capsicum | Crunchy & Spicy

If you like dry baby corn recipes, you must also try my Baby Corn Pepper Fry. For a party starter, these Baby Corn Cigars are always a hit. If you prefer gravy-style dishes, check out my Capsicum Baby Corn Masala. This Baby Corn Satay with roasted tomato chutney dip is another favorite

About This Recipe

There is something about baby corn that always excites me. Their crunch and sweetness make them perfect for quick stir fry recipes. This Baby Corn & Capsicum Stir Fry is spicy, flavorful, and comes together in just a few minutes. It’s one of those versatile dishes you can serve as a side with rice, enjoy as a starter, or even turn into a snack wrap or sandwich. Fresh baby corn, crisp capsicum, and a touch of garlic-soya sauce make this recipe a keeper.

Baby Corn & Capsicum Stir Fry Recipe

Name: Baby Corn Capsicum Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 150
Cuisine: Indo Chinese
Ingredients: 12 Baby corns, cut into 1’pieces; 1 Capsicum, cut into cubes; ½ tbsp. chopped Ginger; 1 tbsp. chopped Garlic; 1 Onion, sliced; 2 tbsp. Soya sauce; 1 tbsp. Vinegar; 1 tbsp. Corn flour + 3 tbsp. Water; Salt, as per taste; 2 tbsp. Olive oil; 1 tbsp. Pepper powder

Baby Corn & Capsicum Stir Fry is a quick, easy, and spicy dish that tastes amazing with fried rice, jeera rice, or any flavored rice. You can even enjoy it as a starter, appetizer, or snack.

Yesterday, I visited the farmers market (Rythu Bazar) at mom’s place and spotted some fresh, cute little baby corns. I don’t know what it is about baby corn, but it always grabs my attention. For me, baby corn is one of those ingredients that can turn into something delicious with very little effort.

The key to cooking baby corn is simple—retain the crunch. The crunchier the baby corn, the tastier the dish.

Usually, I make Baby Corn Manchurian or Baby Corn 65 whenever I get fresh baby corn. But this time, as jeera rice and dhaba-style dal fry were already on the menu, I wanted something new and simple. That’s how this stir fry happened.

Why You’ll Love This Stir Fry

Quick to make with minimal ingredients
Baby corn stays crunchy and flavorful
Works as side dish, snack, or appetizer
A great way to use baby corn with capsicum
Light yet satisfying

My Twist On The Recipe

Normally, I grill the baby corn and capsicum for this stir fry. But yesterday, I made it even simpler by microwaving the baby corn, capsicum, and onion cubes before tossing them in a garlic-soya sauce mixture.

The result? Crisp, crunchy, and so tasty that half of it disappeared as a starter while I was still serving food on plates.

Main Ingredients

Baby Corn – Baby corn is the star of this dish. Always choose fresh, tender, and evenly sized baby corns for the best crunch. Avoid overcooking, as the crunch is what makes this stir fry delicious. You can microwave, boil, or even grill them depending on your taste preference.
Capsicum (Bell Pepper) – Capsicum adds color, flavor, and crunch. Use green capsicum for a classic touch, or mix red and yellow for a vibrant stir fry. Make sure not to overcook—slightly crisp capsicum tastes best here.
Garlic & Ginger – These two bring out the aromatic base of the dish. Freshly chopped garlic and ginger add a wonderful flavor that blends beautifully with soya sauce.
Onion – Onion gives a subtle sweetness and balances the spice. Slice them thick so they stay crunchy and don’t turn mushy while stir frying.
Soya Sauce & Vinegar – The key to that Indo-Chinese flavor. Soya sauce adds umami depth, while vinegar adds a sharp tang to balance the spice. Always add them on high flame for a smoky stir fry flavor.
Pepper Powder – Adds a gentle heat and enhances the overall taste without overpowering the crunch of the veggies. Adjust to your spice preference.

How To Serve Baby Corn Capsicum Stir Fry

Serve as an appetizer or starter.
Pair it with jeera rice, fried rice, or even dhaba-style dal fry.
Use it as a wrap stuffing—just add it to roti or paratha, drizzle chaat masala and tomato sauce, and roll. Viola! A quick indulgence.
Make a sandwich—add the stir fry between bread slices and toast. Instant snack!

This Baby Corn & Capsicum Stir Fry is a real keeper—spicy, crunchy, and versatile. Whether you serve it as a side dish with rice or as a quick snack, it’s always a hit.

If you love baby corn as much as I do, then this recipe is a must-try. Next time you find fresh baby corns at the market, don’t skip them—make this stir fry and enjoy the crunch in every bite.

Yield: 150g