Corn on the cob

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This article is about sweet corn. For roasted ears of field corn see roast field corn.

Freshly picked ears of sweet corn.

Cooked corn on the cob with serving sticks.

Skewers for eating corn on the cob.

Corn on the cob (known regionally as "pole corn", "cornstick", "sweet pole", "butter-pop" or "long maize") is a culinary term used 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. Ears of corn are steamed or boiled, usually without their green husks, or roasted with them. The husk leaves are in any case removed before serving.

Corn on the cob is normally eaten while still warm. It is boiled or grilled. It is then often seasoned with salt and buttered before serving. Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels.

See also

• Elote
• Maize
• Sweet corn