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corn on the cob

ProduceIn temperate regions, corn on the cob is in peak season during summer months (June through September in the Northern Hemisphere), though availability extends into early fall. In tropical and subtropical regions with multiple growing seasons, fresh corn may be available year-round, and imports ensure winter availability in many markets.

Fresh corn on the cob is a good source of dietary fiber, B vitamins (particularly thiamine and folate), and antioxidants including lutein and zeaxanthin. A medium ear of cooked corn provides approximately 15 grams of carbohydrates and 2–3 grams of protein.

About

Corn on the cob refers to the ear of maize (Zea mays), a cereal grain native to Mesoamerica, in which the kernels remain attached to the woody central core (cob). The cob is typically cylindrical, ranging from 6 to 9 inches in length, with kernels arranged in rows around its circumference. Fresh corn kernels are plump, tender, and milky when harvested at the immature stage, exhibiting a naturally sweet flavor that develops as sugar accumulates in the kernels. Corn on the cob is distinguished from other forms of corn (dried corn, cornmeal, popcorn) by its consumption while the kernels are still attached to the fresh, edible cob.

The principal varieties used for eating fresh include dent corn and sweet corn cultivars, with sweet corn hybrids (such as 'Silver Queen' and 'Peaches and Cream') bred specifically for enhanced sugar content and tender texture. Field corn varieties used for animal feed or industrial purposes are starchier and less palatable when eaten fresh.

Culinary Uses

Corn on the cob is consumed worldwide as a vegetable side dish, prepared through boiling, steaming, grilling, or roasting. The kernels are typically eaten directly from the cob using a corn holder or by hand, with butter and salt as traditional condiments. In North American and European cuisines, it appears as a summer staple at family meals and barbecues. The cob itself imparts subtle sweetness and starch to stocks and broths when simmered, particularly in corn chowder preparations. Kernels may be removed for use in salads, succotash, polenta, or as an ingredient in various cooked dishes. In Mexican cuisine, elote (seasoned boiled corn on the cob) is topped with mayonnaise, cheese, and chili powder; in Asian preparations, it may be served with soy-based glazes or in stir-fries.

Forms & Preparations

Fresh ear, in husk — Whole, unhusked ear with silks intact; stored refrigerated and cooked whole or with husk removed prior to cooking.
Fresh ear, husked — Husk and silks removed, ready to cook by boiling, steaming, grilling, or roasting; kernels intact on cob.
Corn kernels (cut from cob) — Kernels removed by slicing from the cob with a sharp knife; used raw in salads or cooked in various dishes.
Frozen corn on the cob — Whole ears blanched and frozen at peak ripeness; thawed and prepared similarly to fresh, with slightly softer texture.
Canned corn on the cob — Pre-cooked whole ears packed in brine or water; less commonly available than kernels; requires minimal preparation.
Corn cob (dekerned) — Woody core with kernels removed, dried for use as animal bedding, biofuel, or as flavoring agent in stocks and smoked preparations.