Corn on the cob is a culinary term used for a cooked ear of freshly picked sweet corn (maize).
Sweet corn is a cereal with a high sugar content, sweet corn is prepared and eaten as a vegetable, rather than a grain. Maize also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice.
Sweet corn must be eaten fresh, cooking sweet corn increases levels of ferulic acid, which has anti-cancer properties. Sweet corn is a good source of dietary fiber, B vitamins and minerals.
(Source of Information: Wikipedia)
The Recipe to Cook Corn on the Cob for Healthy Snack:
- Peel the husk around the corn, dry roast the corn on the cob for about 5 minutes in a tava (concave or convex disc-shaped frying pan – dripping pan/ flat skillet/ griddle) in medium heat by occasionally turning it, until the corn turns golden brown in colour; flavour the corn on the cob with sprinkle of salt.
Corn on the cob should be eaten warm.
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