Addictive Vegan Baby Corn BBQ with Homemade Marinade – a simple, oven-roasted summer appetizer flavored with paprika, cumin, and maple syrup. Quick, plant-based, and irresistible!
Looking for a fun and flavorful way to enjoy baby corn? This Spicy Vegan Baby Corn BBQ is a must-try summer recipe. Oven-roasted to perfection, marinated in a bold and addictive homemade BBQ sauce, and perfect for snacking, sharing, or serving as a party appetizer.
Forget standing over a hot grill — this recipe is all about easy prep, big flavor, and zero hassle. Whether you're planning a plant-based BBQ, need a quick snack, or just love trying new ways to cook summer vegetables, this one will have you licking your fingers (literally!).
🌟 Why You'll Love This Recipe
- 🌱 100% vegan and gluten-free
- 🌶️ Smoky, sweet, and spicy flavor
- ⏱️ Ready in just 30 minutes
- 👶 Perfect way to enjoy baby corn in season
- 👩🍳 Minimal cooking effort — just marinate and roast!
Jump to:
🛒 Ingredients
This simple marinade packs a ton of flavor using pantry staples:
- Fresh baby corn – the star of the dish!
- Cumin powder – adds earthy, smoky notes
- Paprika powder – for color and a touch of mild spice
- Maple syrup – natural sweetness and caramelization
- Soy sauce – umami depth
- Vegetable oil – helps the marinade stick
- Salt & black pepper – to taste
👉 For exact quantities, scroll down to the recipe card below!
🔪 Instructions
Making this spicy roasted baby corn couldn't be easier:
Just Marinate...
and Bake!
1. Preheat Your Oven
Preheat your oven to 200°C (392°F) with the baking tray inside — this helps get a nice sear.
2. Make the Marinade
In a mixing bowl, combine cumin, paprika, maple syrup, soy sauce, oil, salt, and pepper.
3. Marinate the Baby Corn
Add the baby corn to the bowl and mix until evenly coated. If you like, let it sit for 5–10 minutes to absorb flavor.
4. Bake
Place the baby corn on a baking sheet lined with parchment paper. Roast for 13–15 minutes or until lightly charred and tender.
🍽 Tools
- Oven
- Baking tray
- Shallow pan or roasting pan
- Mixing bowl
- Spoon
- Parchment paper
🧊 Storage Tips
This dish is best enjoyed fresh and hot. If you have leftovers, store them in an airtight container and refrigerate. Eat within 24 hours, as baby corn can get soggy after sitting.
💡 Tips & Variations
- Try adding a pinch of chili flakes if you like extra heat.
- No maple syrup? Substitute with agave syrup or a small amount of brown sugar.
- You can also use this marinade for other veggies like zucchini or eggplant!
❓ FAQ
Yes! The silk is edible and adds a pleasant crunch when cooked. In fact, it’s great in cold soups, check out my Vegan Chilled Baby Corn Soup recipe! 
Look for it in Asian supermarkets or farmer’s markets during early summer. Make sure it's fresh and tender for best results.
🧂 Don’t Waste Your Paprika!
If you’ve got leftover paprika powder, try these vegan recipes:
🍚 Want More Summer Corn Recipes?
If you enjoyed this, check out:
Chilled Baby Corn Soup (with Corn Silk!)
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
📖Recipe Card
Addictive Vegan Baby Corn BBQ with Homemade Marinade
Equipment
- oven
- baking sheet
- cooking tray
- Bowl
- Spoon
- parchment paper
Ingredients
- 6 fresh baby corns (young corn, husks and silk removed)
For the marinade:
- 1 teaspoon cumin seeds
- 1 teaspoon paprika powder
- 1 teaspoon maple syrup
- 1 teaspoon soy sauce
- 3 teaspoon vegetable oil
- Two pinches of salt
- Black pepper to taste
Instructions
Prep the ingredients:
- Remove the husks and silk from the baby corn. Preheat the oven to 200°C (392°F), with the baking tray inside.6 fresh baby corns
Make the marinade:
- In a mixing bowl, combine all the marinade ingredients. Stir well to blend evenly.1 teaspoon cumin seeds1 teaspoon paprika powder1 teaspoon maple syrup1 teaspoon soy sauce3 teaspoon vegetable oilTwo pinches of saltBlack pepper to taste
Marinate the corn:
- Place the baby corn in a shallow pan or tray. Pour the marinade over and coat them evenly.
Roast in the oven:
- Once preheated, quickly remove the hot baking tray to avoid losing heat. Line it with parchment paper and arrange the baby corn in a single layer.
- Roast at 200°C (392°F) for 13–15 minutes, or until tender and nicely browned.
Notes
Notes
- For extra flavor, let the baby corn sit in the marinade for 10–15 minutes before roasting.
- You can substitute smoked paprika if available for a deeper, BBQ-style aroma.
- Make sure the baby corn is evenly spaced on the tray to ensure even browning.
Storage
- Best enjoyed fresh out of the oven.
- If you have leftovers, allow them to cool completely. Store in an airtight container in the refrigerator and consume within 1 day.
- Reheat in a toaster oven or air fryer for best texture—microwaving may cause sogginess.
🔥 Final Thoughts
This Spicy Vegan Baby Corn BBQ is the kind of dish that disappears before it hits the table. Whether you’re hosting a summer party or just want something quick and crave-worthy, this recipe is a keeper.
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
Colonel says
This BBQ sauce goes well with other veggies too — I’ll totally make it again.