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Corn on the cob is a culinary term for a cooked ear of sweet corn 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.
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She adds: "Whole forms, like popcorn and corn on the cob, offer more nutrients and fiber than refined products like corn syrup or cornmeal." This article originally appeared on USA TODAY: ...
Corn on the cob is one of those classic side dishes that make just about any meal complete. It's easy to find, especially during the summer, and even easier to make. It's easy to find, especially ...
The fresher the corn, the less cooking time is needed. I have cooked a pot of frozen corn on the cob on low for up to 1 hour, and they were still tender and delicious. Fresh corn on the cob cooks ...
The oldest type of sweet corn contains more sugar and less starch than field corn intended for livestock. Tends to be heartier in respect to planting depth, germination and growth than other types. Begins conversion of sugar to starch after peak maturity or harvest, and as such is best eaten immediately after harvest.
And don't be shy about peeking under the husk: The top few inches of a corn cob can tell you whether the corn is fresh or not and if the kernels are juicy. Look for little to no missing kernels ...