Corn on the cob: Difference between revisions

'''Corn on the cob''', also known as '''cobson''' in [[Australian English]], is a [[culinary]] term for a cooked [[:wikt:ear#earofcorn|ear]] of [[sweet corn]] ([[maize]]) eaten directly off the [[corncob|cob]].<ref name=biography/> The ear is picked while the [[endosperm]] is in the "milk stage" so that the [[caryopsis|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.

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,<ref>{{Cite news|url=https://whatscookingamerica.net/corn.htm|title=Perfect Corn On The Cob, Whats Cooking America|last=Stradley|first=Linda|date=2015-05-19|work=What's Cooking America|access-date=2018-07-17|language=en-US|archive-date=2023-06-09|archive-url=https://web.archive.org/web/20230609045750/https://whatscookingamerica.net/corn.htm|url-status=live}}</ref> 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.<ref name="what's">{{cite web|title=How to Grill Corn on the Cob|url=http://whatscookingamerica.net/Vegetables/GrillingCorn.htm|work=What's Cooking in America|access-date=23 March 2012|archive-date=7 April 2012|archive-url=https://web.archive.org/web/20120407185608/http://whatscookingamerica.net/Vegetables/GrillingCorn.htm|url-status=live}}</ref> When oven roasting, cooking the corn in the husk directly on the rack is recommended.<ref>{{cite web|last=Florence|first=Tyler|title=Oven Roasted Corn on the Cob|url=http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-corn-on-the-cob-recipe/index.html|publisher=Food Network|access-date=29 March 2012|archive-date=31 March 2012|archive-url=https://web.archive.org/web/20120331110225/http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-corn-on-the-cob-recipe/index.html|url-status=live}}</ref> 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.<ref name=herbest>{{cite book|last=Herbest|first=David|title=Simply Perfect Every Time: 130 Classic, Foolproof Recipes|year=2003|publisher=Avalon Publishing Groups Incorporated|location=New York|pages=58|isbn=9781569244104|url=https://books.google.com/books?id=Vb2qD-HdcrkC&q=%22corn+on+the+cob%22&pg=PA58|access-date=2020-10-16|archive-date=2024-06-17|archive-url=https://web.archive.org/web/20240617172029/https://books.google.com/books?id=Vb2qD-HdcrkC&q=%22corn+on+the+cob%22&pg=PA58|url-status=live}}</ref> Corn on the cob can also be microwaved for 3 to 4 minutes still in its husk.<ref>{{cite web|last=Elise|first=Bauer|title=The Easiest Way to Microwave Corn on the Cob|url=https://www.simplyrecipes.com/recipes/the_easiest_way_to_microwave_corn_on_the_cob/|publisher=Simply Recipes|access-date=14 January 2019|archive-date=14 January 2019|archive-url=https://web.archive.org/web/20190114153329/https://www.simplyrecipes.com/recipes/the_easiest_way_to_microwave_corn_on_the_cob/|url-status=live}}</ref>

[[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."<ref name=watson>{{cite book|last=Watson|first=Lillian Eichler|title=Book of Etiquette: Volume One|year=1921|publisher=Nelson Doubleday Inc.|location=Garden City, New York|pages=32|url=https://books.google.com/books?id=wX4ZAAAAYAAJ&q=corn+on+the+cob+etiquette&pg=PA32|access-date=2020-10-16|archive-date=2024-06-17|archive-url=https://web.archive.org/web/20240617172034/https://books.google.com/books?id=wX4ZAAAAYAAJ&q=corn+on+the+cob+etiquette&pg=PA32#v=snippet&q=corn%20on%20the%20cob%20etiquette&f=false|url-status=live}}</ref> 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,<ref name=business>{{cite book|last=Sabath|first=Ann Marie|title=Business Etiquette in Brief|year=1993|publisher=Adams Media|location=Canada|pages=106|isbn=9781440519680|url=https://books.google.com/books?id=iYtDviEU6VkC&q=corn+on+the+cob+etiquette&pg=PA106}}{{Dead link|date=June 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name=newrules>{{cite book|last=Garner|first=Curtise|title=The New Rules of Etiquette|year=2009|publisher=Adams Media|location=Avon, Massachusetts|pages=[https://archive.org/details/newrulesofetique0000garn/page/76 76]|isbn=9781605500065 |url=https://archive.org/details/newrulesofetique0000garn|url-access=registration|quote=corn on the cob etiquette.}}</ref> which helps to minimize the mess on the diner's face and hands.<ref name=newrules/> Butter dripping down the diner's chin and kernels getting stuck in-between teeth may be a source of embarrassment for the diner.<ref>{{cite book|last=Chaney|first=Lillian H.|title=The Essential Guide to Business Etiquette|year=2007|publisher=Praeger Publishers|location=Westport, Connecticut|pages=[https://archive.org/details/essentialguideto00chan/page/n111 94]|isbn=9780275997144 |url=https://archive.org/details/essentialguideto00chan|url-access=registration|quote=corn on the cob etiquette.}}</ref>

Corn cob holders are [[List of eating utensils|eating utensils]] used 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 museums<ref>{{cite web|title=Corncob holder made from wood made in Kenya|url=http://www.horniman.ac.uk/object/1976.589|publisher=Horniman Museum and Gardens|access-date=2015-07-21|archive-date=2020-12-06|archive-url=https://web.archive.org/web/20201206012026/https://www.horniman.ac.uk/object/1976.589|url-status=live}}</ref> to precious [[tableware]] made of silver.<ref>{{cite web|title=Sterling Corn Cob Holder|url=http://ancientpoint.com/inf/42824-sterling_corn_cob_holder_s.html|publisher=Ancient Point|access-date=2015-07-21|archive-date=2015-07-22|archive-url=https://web.archive.org/web/20150722215750/http://ancientpoint.com/inf/42824-sterling_corn_cob_holder_s.html|url-status=live}}</ref>

Other utensils for eating corn on the cob include specialty knives fromfor removing the kernels, brushes for removing the silk and knives for buttering.<ref>{{cite news|last1=Judksi|first1=Maura|title=Corn on the cob is simple food. Why are there so many gadgets to help us eat it?|url=https://www.washingtonpost.com/lifestyle/food/corn-on-the-cob-is-simple-food-why-are-there-so-many-gadgets-to-help-us-eat-it/2017/08/19/87b6bb9a-7ecc-11e7-a669-b400c5c7e1cc_story.html|access-date=23 August 2017|newspaper=[[The Washington Post]]|date=21 August 2017|archive-date=21 August 2017|archive-url=https://web.archive.org/web/20170821204908/https://www.washingtonpost.com/lifestyle/food/corn-on-the-cob-is-simple-food-why-are-there-so-many-gadgets-to-help-us-eat-it/2017/08/19/87b6bb9a-7ecc-11e7-a669-b400c5c7e1cc_story.html|url-status=live}}</ref>

It is one of the most consumed foods on the [[Fourth of July]].<ref>{{cite web |title=8 classic food traditions of 4th of July and how they began |work=Times of India |date=4 July 2020 |url=https://timesofindia.indiatimes.com/life-style/food-news/8-classic-food-traditions-of-4th-of-july-and-how-they-began/photostory/76777359.cms |access-date=30 August 2020 |archive-date=17 June 2024 |archive-url=https://web.archive.org/web/20240617172124/https://timesofindia.indiatimes.com/life-style/food-news/8-classic-food-traditions-of-4th-of-july-and-how-they-began/photostory/76777359.cms |url-status=live }}</ref>

In[[CentralMexico America]]and (exceptmost [[Panama]])of andCentral [[Mexico]]America, an ear of corn, on or off the plant, is called ''elote'' (from the [[Nahuatl]] ''elotitutl'' 'tender cob'). This term is also used in Mexican and Central American communities in the [[United States]].

In the [[Andean states|Andean]] countries (except for [[Venezuela]] and [[Colombia]]) as well as [[Uruguay]] and [[Paraguay]],<ref>{{Cite web|url=https://www.starchefs.com/cook/savory/product/peruvian-choclo|title=Choclo: The Giant Corn of Peru|last=Kenniff|first=Sean|website=Starchefs|language=en|access-date=2019-08-21|archive-date=2019-08-22|archive-url=https://web.archive.org/web/20190822054143/https://www.starchefs.com/cook/savory/product/peruvian-choclo|url-status=live}}</ref> an ear of corn is ''choclo'' (from [[Quechuan languages|Quechua]] ''chuqllu''). In [[Venezuela]], it is ''jojoto''. In [[Colombia]], [[Panama]], [[Puerto Rico]], [[Cuba]], the [[Dominican Republic]], and [[Spain]], it is known as ''mazorca''.

In [[El Salvador]], [[Mexico]], and the border states of the [[United States]], ''elote'' is eaten both as a sweet and as a salty dish. It is most commonly boiled in water with seasonings such as ''[[tequesquite]]'', [[Dysphania ambrosioides|''epazote'']], the Santa Maria herb, or [[Tagetes lucida|pericon]]. The boiled ear is served with condiments such as [[butter]], [[mayonnaise]], and grated [[Cotija cheese|''cotija'']] cheese, and in the case of Mexico, [[Chili powder|chile powder]], [[lemon juice]], and [[salt]].<ref>{{Cite web|url=https://www.forbes.com/sites/bradjaphe/2018/04/30/a-brief-history-of-mexicos-love-affair-with-corn/|title=A Brief History Of Mexico's Love Affair With Corn|last=Japhe|first=Brad|website=Forbes|language=en|access-date=2019-02-22|archive-date=2024-06-17|archive-url=https://web.archive.org/web/20240617172054/https://www.forbes.com/sites/bradjaphe/2018/04/30/a-brief-history-of-mexicos-love-affair-with-corn/|url-status=live}}</ref> ''Elote'' or ''elotes 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, ''elotes'' are sold in the street from [[food carts]] by stationary or mobile ''eloteros''.<ref>{{Cite web|url=http://www.mexico.mx/en/articles/elotes-esquites-delicious-mexican-treats-en|title=Elotes and esquites, delicious Mexican treats|website=www.mexico.mx|language=en|access-date=2019-02-22|archive-date=2019-02-22|archive-url=https://web.archive.org/web/20190222220132/https://www.mexico.mx/en/articles/elotes-esquites-delicious-mexican-treats-en|url-status=dead}}</ref> 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. The ''elotes'' are kept hot by putting them in the [[brazier]] where they were cooked and are generally served soon after they are cooked. The ''elotes'' are usually boiled and transported wrapped in the husks,<ref>{{Cite web|url=https://www.allrecipes.com/recipe/138974/mexican-corn-on-the-cob-elote/|title=Mexican Corn on the Cob (Elote) Recipe|website=Allrecipes|language=en-us|access-date=2019-02-22|archive-date=2024-06-17|archive-url=https://web.archive.org/web/20240617172114/https://www.allrecipes.com/recipe/138974/mexican-corn-on-the-cob-elote/|url-status=live}}</ref> because cooking them in the husks gives them more flavor.

The ''eloteros'' also sell coal-grilled ''elotes (elotes asados)''. These ''elotes'' are 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 customcustomary to grill ''elote'' during 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 grilled ''elote'' seasoned with lime juice and salt.