Corn on the cob – Welcome, the purpose of this site is for you to find information about Corn on the cob, how to cook it, eat it, recipes and growing it.
Corn on the cob (known regionally as “pole corn”, “cornstick”, “sweet pole”, “butter-pop” or “long maize”) is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn. Sweet corn is the only variety of maize eaten directly off the cob. The ear is picked while the endosperm is in the “milk stage” so that the kernels are still tender. Ears of corn are steamed or boiled, usually without their green husks, or roasted with them. The husk leaves are in any case removed before serving.
Corn on the cob is normally eaten while still warm. It is boiled or grilled. It is then often seasoned with salt and buttered before serving. 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.
The most common methods for cooking corn on the cob are frying, boiling, roasting, and grilling. Corn on the cob can be grilled directly in its husk, or it can be husked 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.