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.
Body building food | Helps to lower blood sugar levels in diabetics | Helpful in kidney problems including renal dysfunction
Healthy saute cooked corn with green chillies and onions. Served hot, this makes a wonderful side dish | 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 | To enjoy its optimal sweetness, corn should be eaten as soon as possible | Whole corn on the cob will keep for up to a month, while the kernels can be frozen for 3 to 4 months.