Corn on the cob
Corn on the Cob
Corn on the cob (pronunciation: /kɔːrn ɒn ðə kɒb/) is a culinary term used for 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, "on" is a preposition derived from the Old English on, and "cob" comes from the Old English copp meaning "top" or "head".
Preparation
Corn on the cob is prepared by boiling or grilling the corn with its husk removed, but leaves attached at the stem end for holding. It is often seasoned with salt and butter.
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.
- Husk: The outer protective layer that covers the corn.
- Endosperm: The part of a seed that acts as a food store for the developing plant embryo.
See Also
External links
- Medical encyclopedia article on Corn on the cob
- Wikipedia's article - Corn on the cob
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