Corn on the cob

Uncommon card · No. 140085

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. Corn intended to be eaten on the cob is picked while the endosperm is in the "milk stage", when 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 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 corn is picked, the sugar in its kernels converts to 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.

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