Corn on the Cob
Corn on the Cob
Corn on the Cob (pronunciation: /kɔːrn ɒn ðə kɒb/) is a culinary term used to describe a cooked ear of freshly picked maize from a cultivar of sweet corn. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender.
Etymology
The term "corn on the cob" comes from the English language. "Corn" is derived from the Proto-Germanic kurnam, which was a general term for "grain". "Cob" comes from an old English term for "head" or "top".
Preparation
Corn on the Cob is prepared by boiling or grilling the corn ears whole, without removing either the husk or the corn silk. After cooking, the husk and silk are removed, and the cooked corn is typically served with butter and salt.
Related Terms
- Maize: A type of large grain plant domesticated by indigenous peoples in Mesoamerica in prehistoric times.
- Sweet Corn: A variety of maize with a high sugar content.
- Endosperm: The tissue produced inside the seeds of most flowering plants around the time of fertilization. It surrounds the embryo and provides nutrition.
- Cultivar: A plant variety that has been produced in cultivation by selective breeding.
- Husk: The outer shell or coating of a seed.
- Corn Silk: The long, silky threads that grow on corn ears, often used in traditional medicine.
External links
- Medical encyclopedia article on Corn on the Cob
- Wikipedia's article - Corn on the Cob
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