Corn On The Cob 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.

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