Baby Corn Rumaki

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

Baby Corn Rumaki is a deliciously quick and easy alternative to the type made with chicken livers and water chestnuts.

Course Appetizer

Cuisine American

Keyword thanksgiving appetizers

Prep Time 19 minutes minutes

Cook Time 10 minutes minutes

Servings 12 pieces

Calories 81kcal

Author Sue Lau

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

From the kitchen of palatablepastime.com

Nutrition

Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 102mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.1mg

Nutrition Facts

Baby Corn Rumaki

Amount Per Serving

Calories 81 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 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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