Baby Corn Rumaki

Sue Lau

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

5 from 1 vote

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Prep Time 19

Cook Time 10

Course Appetizer

Cuisine American

Servings pieces

Calories 81 kcal

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: 81kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 5mgSodium: 102mgPotassium: 37mgFiber: 0.1gSugar: 11gVitamin A: 9IUVitamin C: 1mgCalcium: 9mgIron: 0.1mg

Keyword thanksgiving appetizers

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