ears of corn

Corn (Zea mays), also known as maize, is a cereal grain crop native to Mesoamerica and now cultivated worldwide. The ear, or cob, is the female reproductive structure of the plant, composed of rows of kernels (seeds) attached to a central woody core. Sweet corn varieties grown for fresh consumption are harvested while still immature, typically when kernels are tender, milky, and sweet, distinguishing them from field corn or dent corn varieties grown primarily for livestock feed and industrial uses. The kernels vary in color—yellow, white, bi-color, and specialty hues—and possess a delicate, naturally sweet flavor when fresh.

Corn ears are surrounded by green husks (modified leaves) that protect the kernels during growth and harvest. The silks, fine thread-like structures, are the plant's stigmata and aid in kernel development. Quality fresh corn is identified by bright, tight husks, plump kernels, and moist silks, with optimal flavor occurring shortly after harvest.

Fresh ears of corn are a staple summer vegetable in North American, Latin American, and increasingly global cuisines. They are commonly boiled, grilled, roasted, or steamed and served whole with butter and salt, or kernels are stripped and incorporated into soups, salads, risottos, polenta, and side dishes. In Mexican cuisine, corn is foundational to countless preparations including elote (street corn with mayo, cheese, and chili powder), corn tamales, and pozole. Corn kernels are also puréed for cream-based soups and bisques, while the cobs impart subtle flavor to broths and stocks. Both kernels and husks feature in traditional preparations across cultures.