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[[File:LoikawCorn.jpg|thumb|Preparing roasted corn on the cob in [[Loikaw]] ([[Myanmar]]).]] |
[[File:LoikawCorn.jpg|thumb|Preparing roasted corn on the cob in [[Loikaw]] ([[Myanmar]]).]] |
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[[File:Brazilian corn on the cob.jpg|thumb|Brazilian corn on the cob at Barra da Tijuca, Rio de Janeiro ]]<!-- Deleted image removed: [[Image:Truckbed of Corn.jpg|thumb|Freshly picked ears of sweet corn]] --> |
[[File:Brazilian corn on the cob.jpg|thumb|Brazilian corn on the cob at Barra da Tijuca, Rio de Janeiro ]]<!-- Deleted image removed: [[Image:Truckbed of Corn.jpg|thumb|Freshly picked ears of sweet corn]] --> |
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'''Corn on the cob''' 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. |
'''Corn on the cob''', also known as '''cobson''' in [[Australian English]]<ref>https://www.agriculture.gov.au/sites/default/files/documents/QID108444_WeeklyAustClimateWaterAglUpdate20230518.pdf</ref>, 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. |
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Corn on the cob is normally eaten while still warm, and is often seasoned with salt and butter.<ref name=biography>{{cite book|last=Nielsen|first=L. Michelle|title=The Biography of Corn|year=2007|publisher=Crabtree Publishing Company|pages=27|isbn=9780778724919|url=https://books.google.com/books?id=rCUaWVFfquMC&pg=PA27 }}</ref> 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. |
Corn on the cob is normally eaten while still warm, and is often seasoned with salt and butter.<ref name=biography>{{cite book|last=Nielsen|first=L. Michelle|title=The Biography of Corn|year=2007|publisher=Crabtree Publishing Company|pages=27|isbn=9780778724919|url=https://books.google.com/books?id=rCUaWVFfquMC&pg=PA27 }}</ref> 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. |
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Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
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