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Corn on the cob is a culinary term for a cooked ear of sweet 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.
To make the best of summer's sweet corn while at its peak, we've rounded up all our favorite recipes in one place. Flip through for our top 38 sweet corn recipes for ideas.
Ugali is prepared from ground white corn similar to how tamales are made from yellow corn in Central America. In most homes the ugali makes up most of the meal, with vegetables or meat as accompaniments. In wealthier homes, or for special occasions, the ugali is served with abundant savory vegetables and meats in spicy gravy.
Try these easy methods for cooking corn on the cob at home.
Corn fritters are fried cakes of a dough or batter made of, or containing a featured quantity of maize ( corn ). Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung.
Speaking of butter, slathering it on fresh corn on the cob is just one way to dress up this veggie. There are literally dozens of corn recipes that are perfect for frozen, fresh or canned corn ...
A corncob, also called corn cob, cob of corn, or corn on the cob, is the central core of an ear of maize (also known as corn). It is the part of the ear on which the kernels grow.
Check out the slideshow above to learn how to cook corn step-by-step and discover our favorite recipes with corn.