Corn on the Cob
Interesting facts about Corn on the Cob
- Are you aware that corn on the cob is also known as an ear of corn?
- Are you aware that the ear is covered by tightly wrapped leaves called the husk?
- Are you aware that threads of silk surround and protect the ear of corn?
- Are you aware that there is 1 piece of silk for every kernel?
- Are you aware that the average ear of corn has 800 kernels arranged in 16 rows?
- Are you aware that the kernels on the corn on the cob can be yellow, white or a combination of white and yellow (bicolor)?
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- Are you aware that they call corn on the cob with white and yellow (bicolor) kernels honey and cream, butter and sugar and peaches and cream?
- Are you aware that you can test if corn on the cob is fresh by pinching a kernel? (A milky juice should spurt out if the corn is fresh.)
- Are you aware that the peak season for corn on the cob is in the summer months?
- Are you aware that New Jersey ranks 9th in the nation in sweet corn production?
- Are you aware that corn on the cob should be stored in a cool area? (Warmth causes the sugar content of corn to convert to starch which will make the ear less sweet.)
- Are you aware that the procedure for removing the husk and silk from corn on the cob is known as husking or shucking?
- Are you aware that the Iroquois Indians gave the first corn to European settlers in 1779?
- Are you aware that corn on the cob can be boiled, steamed or grilled whole in the husk?
- Are you aware that you can eat the corn directly off the cob or cut it off from the cob?
- Are you aware that because corn is high protein and carbohydrate it has been an important nutritional food for over thousands of years?
- Are you aware that Americans consume approximately 25 pounds of corn perperson per year but most of it is in the frozen or canned state?
Nutritional information on Corn on the Cob
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Frequently asked questions
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| Food Portal | Food | Nutrition | Diet | Keto | Glycemic index |
NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs
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Contributors: Prab R. Tumpati, MD
