Corn on the Cob
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Sweet corn that is prepared and eaten with the kernels remaining on the cob. Corn-on-the-cob is most often cooked using the boiling method in a large pot of water. The ears of corn are husked and the silk is removed prior to boiling the corn. It is also delicious when grilled either with the husk left on or with the husk removed. When grilled with the husk, the corn is sweet and moist with a distinctive grilled flavor. When grilled without the husk, the ears of corn are usually wrapped in aluminum foil, which still results in moist, flavorful corn, but with a less distinct grilled flavor. After cooking, the corn is eaten right off the cob or a knife can be used to cut the kernels from the cob. Butter is usually spread on the corn and salt is added before it is eaten.
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Corn on the Cob Glossary Term - Related Content
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What You Need:
14 cups
fresh corn on the cob, approximately 24-30 ears of corn
3/4 cup
sugar
1/8 cup
salt
7 cups
water
Plastic sealable freezer bags
Preparation for Freezing Corn:
Peel back the husk removing it from the corn cob.
Preparing Corn on the Cob | Cooking Corn on the CobRemoving Kernels from the Cob
Preparing Corn on the Cob
Shuck the corn by peeling back the husk and completely removing it.
If you've never cooked corn on the cob on the grill, you don't know what you're missing. Get started by watching this video demonstration, which shows you one of the numerous methods for grilling sweet corn.
Husks On | Husks Off
Grilling is a great way to cook sweet corn to give it a little different flavor from other methods of cooking. There are several methods that can be used when grilling sweet corn and you can experiment with different flavored butters or seasonings to also give the corn a unique flavor.
Sweet Corn Preparation | Cooking Corn on the Cob | Grilling Sweet CornCreamed Corn | Freezing Sweet Corn | Tips
Sweet Corn
Corn is a tall cereal plant consisting of strong jointed stems supporting large ears containing kernels.
Described below are some of the products (including flour) created directly from corn. Other than a few exceptions, products that are created after the grain has been ground into flour are not described, because they are so numerous.
A kitchen tool used to remove the kernels from the corn cob. There are a couple different types of corn strippers available.
A type of corn that is usually associated with the multicolored ears that are used as a popular decoration for seasonal displays, especially during the autumn months.
Made from cornmeal and other ingredients, a Corn Cake can be one of several different food items. It can be made as a small, round-shaped food with a mild corn flavor that is often served like a pancake for breakfast or for lunch.
Made from steel that is formed into half-round holders, this type of utensil is designed to roast multiple ears of corn on the cob on grills and open fires.
A utensil that is used to remove the kernels of corn from fresh ears of corn by cutting or zipping the kernels off the cob.
A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.
Made to resemble an enlarged kernel of corn, this sweet confection was first created during the 1800's and continues to be a popular treat today.
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