Baby corn is one of my favorite foods of all time. It’s my salad bar go-to. I don’t eat it at home nearly enough.
The key to this craveable stew is texture. Chop all the vegetable to the same size, and choose a small pasta, like ditalini. The result is a potful of healthy, hearty stew that is remarkably flavorful. I like to serve it with homemade bread and twice as much baby corn as I call for below.