Summer is finally here. Grab the butter, your grill, and gather your friends. Cathy Isom tells us some great ways of celebrating a fresh and sweet summertime treat. That’s coming up on This Land of Ours.
Monday, June 11th is National Corn on the Cob Day. Since it’s now picnic season, there’s no better time than to source this summer delicatessen from all corners of the United States.
Corn on the cob is also known in different regions as pole corn, corn-stick, sweet pole, butter-pop or long maize. It is a sweet corn that is picked when the kernels are still tender when it’s in its milk stage. Corn is one of the most widely consumed cereal grains. It is also a rich source of many vitamins and minerals.
Boiling, steaming, roasting or grilling are the most common ways of preparing corn on the cob. If it is grilled or oven roasted, the corn is usually left in its husk during the cooking process.
Proper dinner etiquette for eating corn says it is appropriate to hold the cob at each end with your fingers.
I’m Cathy Isom…