Cooked corn on the cob with serving sticksPreparing roasted corn on the cob in Loikaw (Myanmar).Brazilian corn on the cob at Barra da Tijuca, Rio de Janeiro
Corn on the cob, also known as cobsoninAustralian English, is a culinary term for a cooked earofsweet corn (maize) eaten directly off the cob.[1] The ear is picked while the endosperm is in the "milk stage" so that 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.[1] 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,[2] so it is ideally cooked on the same day as it is harvested.
Preparation
Cooking corn on the cob by boiling
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.[3] When oven roasting, cooking the corn in the husk directly on the rack is recommended.[4] 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.[5] Corn on the cob can also be microwaved for 3 to 4 minutes still in its husk.[6]
A popular use for corn on the cob in Quebec is for serving at an épluchette 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-Toumorokoshi
Yaki-Toumorokoshi
Yaki-Toumorokoshi (焼きとうもろこし, "roasted sweet corn"), or Yaki-Toukibi is a Japanese snack. Generally, corn is coated with soy sauce and grilled. In the middle of the Meiji Era (around 1890), the popularity of Yaki-Toumorokoshistalls spread in Sapporo, Hokkaido.
Even today, Yaki-Toumorokoshi stalls can be seen at Japanese festivals.
