Corn on the cob

Corn on the cobis aculinaryterm for a cookedearofsweet corn(maize) eaten directly off thecob.The ear is picked while theendospermis in the "milk stage" so that thekernelsare 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.
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.When oven roasting, cooking the corn in the husk directly on the rack is recommended.When roasting or grilling corn on the cob, the cook can first peel the husk back to rub the corn with oil or melted butter, then re-secure the husk around the corn with a string.Corn on the cob can also be microwaved for 3 to 4 minutes still in its husk.
Commoncondimentsandseasoningsfor corn on the cob includebutter,salt, andblack pepper.
In traditionaletiquette, corn on the cob, like otherfinger foods, is problematic.
Lillian Eichler Watson, in a 1921 etiquette book, described corn on the cob as "without a doubt one of the most difficult foods to eat gracefully."She added that "it is entirely permissible to use the fingers in eating corn, holding it lightly at each end; sometimes a napkin is used in holding it." Sometimes, however, a short sharp knife would be provided that each diner could use to cut or scrape the kernels from the cob for later eating. She described this as "by far the most satisfactory method" of eating corn on the cob.
Some etiquette books recommend salting and buttering the corn a section at a time just before eating that section,which helps to minimize the mess on the diner's face and hands.Butter dripping down the diner's chin and kernels getting stuck in-between teeth may be a source of embarrassment for the diner.
Corn cob holders areeating utensilsused to hold corn on the cob. They may have tines or a single spike, and have been used since ancient times, ranging from articles made of wood found in ethnographic museumsto precioustablewaremade of silver.
Other utensils for eating corn on the cob include specialty knives for removing the kernels, brushes for removing the silk and knives for buttering.
Sweet corn was eaten by Native American tribes before European settlers arrived in the Americas. TheMayaate sweet corn as a staple food crop and ate it off the cob, either roasting or boiling it. Aboriginal Canadians in southern parts of Canada also eat it.
It is one of the most consumed foods on theFourth of July.
In Mexico and most of Central America, an ear of corn, on or off the plant, is calledelote(from theNahuatlelotitutl'tender cob'). This term is also used in Mexican and Central American communities in the United States.
In the Andean countries (except forVenezuelaandColombia) as well asUruguayandParaguay,an ear of corn ischoclo(fromQuechuachuqllu). InVenezuela, it isjojoto. InColombia,Panama,Puerto Rico,Cuba, theDominican Republic, and Spain, it is known asmazorca.
InEl Salvador, Mexico, and the border states of the United States,eloteis eaten both as a sweet and as a salty dish. It is most commonly boiled in water with seasonings such astequesquite,epazote, the Santa Maria herb, orpericon. The boiled ear is served with condiments such asbutter,mayonnaise, and gratedcotijacheese, and in the case of Mexico,chile powder,lemon juice, andsalt.Eloteorelotes locos'crazy corn', is also served at town fairs in Mesoamerica, served on a stick for holding it and seasoned with mayonnaise, sweet and sour sauce, ketchup, and mustard.
In some regions of Mexico,elotesare sold in the street fromfood cartsby stationary or mobileeloteros.The vendors offer a choice of hard or soft, small or large kernels, and seasonings, sour cream, mayonnaise, liquid cheese, chile powder, grated cheese, or butter. Theelotesare kept hot by putting them in thebrazierwhere they were cooked and are generally served soon after they are cooked. Theelotesare usually boiled and transported wrapped in the husks,because cooking them in the husks gives them more flavor.
Theeloterosalso sell coal-grilledelotes (elotes asados). Theseelotesare splashed with salt water and grilled in the coals until the husks start to burn and the kernels reach a crunchy texture. In Central America, it is customary to grilleloteduring the first harvest of the year --the end of June until the beginning of September. During this time, women can be seen on the sides of the highway next to the cornfields selling grilledeloteseasoned with lime juice and salt.
InPeru,choclo con quesois a popular street food in which the corn on the cob is grilled on hot coal and served with Peruvian salted cheese. It is also a common dish sold on inter-regional buses.
A popular use for corn on the cob in Quebec is for serving at anépluchette de blé d'Inde, or corn-shucking party. At this informal type of celebration, the guests help to shuck the corncobs, which are then boiled and served with butter and salt, often along with other foods.
Yaki-tōmorokoshi(焼きとうもろこし,"roasted sweet corn")oryaki-tōkibiis aJapanese snack. Generally, corn is coated withsoy sauceandgrilled. In the middle of theMeiji Era(around 1890), the popularity ofyaki-tōmorokoshistallsspread inSapporo,Hokkaido.Yaki-tōmorokoshistalls remain a common sight atJapanese festivals.
Masala bhutta(Hindi:मसाला भुट्टा,lit.'"spice corn"') is a popularIndian street food. It is prepared by grilling corn, then adding lime juice and amasala(spice) mix.