Corn on the cob

Corn on the cob is a <a href="/facts/Culinary/ekcLxQhq">culinary</a> term for a cooked ear of <a href="/facts/Sweet_corn/1CLCdRHD">sweet corn</a> (<a href="/facts/Maize/lJ6c5xMH">maize</a>) eaten directly off the <a href="/facts/Corncob/qz3m1WG6">cob</a>. The ear is picked while the <a href="/facts/Endosperm/oGnmuWud">endosperm</a> is in the "milk stage" so that the <a href="/facts/Caryopsis/Y7XkxtBC">kernels</a> 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 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.

Corn on the cob open-in-new

Corn on the cob