Baby corn or candle corn is a cereal grain taken from corn (maize) harvested early while the ears are very small and immature. Baby corn ears are hand-picked from the branches as soon as the corn silks emerge from the ear tips, or a few days after. Corn generally matures very quickly, so the harvest of baby corn must be timed carefully to avoid ending up with more mature corn ears. The stalk grows to only 61 cm high, thereby making the harvest much easier. Baby corn ears are typically 4.5 cm to 10 cm in length and 7 mm to 17 mm in diameter. Many varieties of specialized corn plants are used to produce baby corn, which is an important crop in Thailand and Taiwan.
Baby corn typically is eaten whole–cob included—in contrast to mature corn, whose cob is considered too tough for human consumption. Baby corn is eaten both raw and cooked. Fresh baby corn that has not been canned or pickled should be cooked for flavor and texture. Baby corn is most common in Asian cuisine. In Thai cookbooks, it is referred to as candle corn.