My Baby Corn Rumaki is a deliciously quick and easy alternative to the type made with chicken livers and water chestnuts.
Baby Corn Rumaki
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Baby Corn Rumaki is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we’re featuring Thanksgiving appetizers. Glad you could join us!
I am sharing one of my rumaki recipes. I unashamedly admit I have been crazy about rumaki since the 1980’s. But too, I also love teriyaki. And bacon.
So any opportunity to share recipes using all that works for me. And as far as Thanksgiving goes, the harvest is big on corn, so there you have a starting point. It would almost work for vegetarians if you can find some meatless prosciutto. Not sure if that’s available yet.
These are easy to make (no getting tiny bits of chicken liver under your nails!) and don’t take long to prepare. The baby corn provides a nice little crunch. Not unlike the water chestnuts in traditional rumaki. And it’s a bit more approachable for kids or those who aren’t fans of chicken liver.
Sunday Funday
Thanksgiving Appetizers
- Baby Corn Rumaki by Palatable Pastime
- Baked Brie with Dried Cranberries, Apples, and Walnuts by A Day in the Life on the Farm
- Charcuterie Bites Pumpkin Centerpiece by Our Good Life
- Cranberry-Chevre Twice Baked Potato Skins by Culinary Cam
- Creamy Duck Liver Mousse by Food Lust People Love
- Date and Walnut Bites by Sid’s Sea Palm Cooking
- Membrillo – Quince Paste with Manchego Cheese by Karen’s Kitchen Stories
- Mini Bread Cornucopia by Amy’s Cooking Adventures
- Mini Pumpkin Cheese Balls by Mayuri’s Jikoni
- Mixed Vegetable Sliders by Sneha’s Recipe
Baby Corn Rumaki
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Baby Corn Rumaki
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Baby Corn Rumaki
Equipment
- 1 oven
Ingredients
- 2 15-ounce cans baby corn, drained
- 12 thin slices Italian prosciutto ham
Sauce:
- 1/4 cup mirin
- 1 teaspoon garlic paste
- 2 teaspoons grated ginger
- 1 teaspoon dark sweet soy sauce
- 1/2 cup brown sugar
- 2 teaspoons lemon
Instructions
- Preheat oven or broiler to 450F.
- Wrap baby corn with prosciutto and place on a baking sheet lined with nonstick foil.
- Mix sauce and heat in a small saucepan until it thickens slightly.
- Brush prosciutto wrapped corn with sauce and bake/broil for about 12 minutes or until browned, basting frequently.
- Time is an estimate and depends on your broiler or oven.
- (Optional) Garnish with chopped green onions and use any extra sauce as a dip if you like.
Notes
Nutrition
Nutrition Facts
Baby Corn Rumaki
Amount Per Serving
Calories 81
Calories from Fat 27
% Daily Value*
Fat 3g5%Saturated Fat 1g6%Trans Fat 0.01gPolyunsaturated Fat 1gMonounsaturated Fat 1gCholesterol 5mg2%Sodium 102mg4%Potassium 37mg1%Carbohydrates 12g4%Fiber 0.1g0%Sugar 11g12%Protein 1g2%
Vitamin A 9IU0%Vitamin C 1mg1%Calcium 9mg1%Iron 0.1mg1% * Percent Daily Values are based on a 2000 calorie diet.
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What a fun little appetizer to serve up on the holiday table.
I’ve never had regular rumaki, but I sure want to try it now – this one with the baby corn looks great!
I’ve always been a fan of rumaki. This version sounds wonderful. I have a can of baby corn that I bought for a recipe and never used too. I now know how I will be using it.
Sue, this is an easy appetizer recipe and flavourful. It is a pity I don’t see baby corn often in the supermarkets near me.