Heat a pan with oil. Add grated garlic and cook for 2 to 3 seconds.
Add the white part of the spring onion and saute for few seconds.
Add thinly sliced capsicum and saute for 1 min over medium flame.
Add half the quantity of green part of the spring onion, blanched baby corns, red chili powder or flakes, sauce, salt and toss gently till the corns get coated completely with the sauce.
Add the corn flour solution, turn up the heat and toss well till it coats everything well and the baby corns look glossy. This should take just a minute or 2.
Switch off stove and garnish with the remaining spring onion greens.
Serve this baby corn satay piping hot either as a starter or as a side dish with any fried rice or noodles.