Baby corn Satay

A Thai starter.

Baby corn Satay


A Thai starter.


For Marinade

For garnish

To serve


  1. Prepare the vegetables – Wash baby corn, cube onion and red capsicum. Blanch baby corns in salted boiling water for 2 mins OR pressure cook for up to 2-3 whistles (open lid when pressure drops).

  2. In a bowl combine the above vegetables, marinade ingredients. Toss. Set aside to marinade for 15 to 20 mins. Pierce all baby corns into satay sticks (1 per stick). Thread the other remaining vegetables between 2 to 3 separate sticks

  3. Heat oil in a grill pan/ griddle. Place the sticks with vegetables onto the griddle. Pour any excess marinade on top of vegetables.

  4. Cook the vegetables, turning sticks in between to cook the vegetables evenly on all sides. Cook till baby corn is brown and caramelized , onion-capsicum a bit charred on the edges. Remove and set aside.

To serve

  1. Arrange the vegetable satay on sticks on a serving plate. Serve the sweet, spicy, tangy, nutty peanut sauced on the side. May sprinkle with red chilli flakes if desired. Serve hot!


Instead of above vegetables, you could make satay from tofu, button mushrooms, paneer (cottage cheese), green, yellow and red capsicum.
You could serve cubed cucumbers too but no need to marinade or grill them. Just thread cubed cucumber onto skewers and serve with the peanut sauce.
Instead of the above marinade, you could marinade the vegetable/tofu/mushroom/paneer with few tablespoons of the peanut sauce for 15 mins. Then grill as above. Serve hot with remaining peanut dip.

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Prathima Thotanthillaya