sweet corn cob
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Description Corn on the cob is the culinary term for a cooked ear of freshly-picked maize from a cultivar of sweet corn. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Other varieties (called field corn) are edible as "roasting ears", but are not tender or sweet. Ears of corn still in their green husks are roasted, steamed or boiled. The husk leaves are then removed before serving. Sweet corn rapidly loses its sugars after picking as they are converted to starch, so it is important to cook the ears as soon as possible after picking.
Corn on the cob is usually eaten while still warm. It is often seasoned with salt and buttered before serving. Skewers are available to hold the ear while eating, which are thrust into the ends of the cob and allow users to eat corn on the cob without burning the fingers or getting dripping butter and juice on the hands.
Grated sweet corn cob
Corn Cob can be grated thickly or thinly as desired by the recipe. Using the grater, rub the corn cob against it. Grated corn cob is a wonderful and nutritious addition to make pancakes, corn pudding, soups or corn balls. Grated fresh corn cob that's added at the end gives the dish body and a delightfully fresh flavor.
Sweet corn cubes
Dice or cube ingredients by cutting them into uniform strips. Line up the strips with your non-working hand and cut them into square pieces. Cube them as per the recipe's need regarding the size of the cubes, (for example, "cut into ½-inch cubes").
Sweet corn roundels
To get sweet corn roundels, place a sweet corn cob on a chopping board and cut into roundels.
How to Select
Look for corn whose husks are fresh and green and not dried out. They should envelope the ear and not fit too loosely around it. To examine the kernels, pull back part of the husk. The kernels should be plump and tightly arranged in rows. You can test for the juiciness of the corn by taking your fingernail and pressing on a kernel. Corn that is fresh will exude a white milky substance.
To enjoy corn's maximum flavor, purchase it on the day you are going to cook it since corn has a tendency to lose its flavor relatively rapidly.
" Eat corn on the cob either just as is or seasoned with a little organic butter, olive oil or flaxseed oil, salt and pepper, nutritional yeast or any other herbs or spices you enjoy.
" Healthy sauté cooked corn with green chillies and onions. Served hot, this makes a wonderful side dish.
How to Store
Fresh corn freezes well if placed in heavy-duty freezer bags. Whole corn on the cob will keep for up to a month, while the kernels can be frozen for 3 to 4 months. Store corn in a plastic bag in the refrigerator. Do not remove its husk since this will protect its flavor. To enjoy its optimal sweetness, corn should be eaten as soon as possible.
" Corn is a body building food.
" Corn is helpful in kidney problems including renal dysfunction. Eat everyday a soft and boiled corn.
" It is high in nutrients - Thiamin (vitamin B1) which is used in the metabolism of carbohydrates. Pantothenic acid (vitamin B5) which helps with physiological functions. Folate which helps the generation of new cells especially important before and during pregnancy. Vitamin C which fights against diseases.
" Corn is a Good Source of Fiber. Fiber has been shown to help lower cholesterol levels and help reduce the risk of colon cancer. Fiber is also useful in helping to lower blood sugar levels in diabetics.
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