Corn on the cob

Corn on the cob is a culinary term for a cooked ear of sweet corn eaten directly off the cob, using kernels picked while still tender during the milk stage. It is typically steamed, boiled, grilled or roasted and commonly seasoned with butter and salt, sometimes eaten with the help of small skewers. Corn is native to the Americas and was eaten by peoples such as the Maya and Aboriginal Canadians before European contact; corn loses roughly a quarter of its sweetness within a day of harvest, so it is best cooked the same day it is picked. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/