Corn on the cob
food
Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. Variations of the corn on the cob include the Masala Bhutta in India, Yaki-tōmorokoshi in Japan and Elote in Latin American countries.
In corn on the cob, the ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. The husk leaves are removed before each serving.
Corn on the cob is normally eaten while still warm, and is often seasoned with salt and butter. Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels.
After being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested.
Preparation
The most common methods for cooking corn on the cob are frying, boiling, roasting, grilling, and baking. Corn on the cob can be grilled directly in its husk, or it can be shucked first and then wrapped in aluminum foil.
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This entry incorporates text from “Corn on the cob” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.