How do you feel about the baby corn thingies that are often found in the menu offerings of various Asian restaurants?
Personally, having eaten in a number of Asian restaurants for at least the past 40 years, I have yet to experience a dish I thought was truly enhanced by the addition of baby corn.
Maybe I haven't eaten at the right restaurants, but I have almost always found their presence to be a distraction. They are almost always flavorless, at least to me, and taste as if they came right out of a can.
It's as if they are routinely tossed into a lot of dishes for the sake of diversifying them with a number of ingredients. The result is almost always that of a "hodgepodge" effect. I prefer fewer ingredients which give a dish greater distinction and identity.
There is a Thai restaurant in my area that some people rave about. I have eaten there three times and have sampled three different dishes each time. Baby corn was a part of each of these three dishes. In my opinion, the baby corn subtracted, rather than added to these dishes.
From my experience, the routine inclusion of baby corn in many of an Asian restaurant's entrees has consistently been a sign of mediocrity.
Maybe it's me. Maybe I just don't like baby corn.
Thoughts and opinions?
All The Best,