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A tall cereal plant (growing to a height of up to 10 feet) that is immediately recognizable because of its long, drooping leaves extending from an inner stalk and strong jointed stems supporting large ears ranging in length from a half foot to one foot, which contain the corn kernels.

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.

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 corn that is often considered to be a vegetable rather than a grain because it is most often eaten fresh like a vegetable.

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 kitchen tool used to remove the kernels from the corn cob. There are a couple different types of corn strippers available.

An heirloom variety of sweet corn with kernels tightly formed on the cob that do not grow in straight rows but irregular, jagged groupings.

A kitchen utensil used when eating corn on the cob. The holder keeps hands away from the hot moist ear of corn.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

Often considered to be an activity at the seashore, clambakes are events that may be picnics or evening parties where clams and a variety of other foods are steam-baked.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.