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Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. Variations of the corn on the cob include the Masala Bhutta in India, Yaki-tōmorokoshi in Japan and Elote in Latin American countries.
History, Variations & Preparation
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corn cob butter salt ear kernels grilled elote sweet maize also eating yaki-tōmorokoshi masala food elotes boiled husk eaten used
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Corn on the cob | Course | Side dish or main | 1.00 | infobox |
| Corn on the cob | Ingredients generally used | Butter, salt, parsley, pepper | 1.00 | infobox |
| Corn on the cob | Main ingredients | Maize (corn) | 1.00 | infobox |
| Corn on the cob | is a | culinary term for a cooked ear of sweet corn | 0.90 | text |
| tequesquite | instance of | It is most commonly boiled in water with seasonings | 0.80 | text |
| epazote or the Santa Maria herb | instance of | It is most commonly boiled in water with seasonings | 0.80 | text |
| pericón | instance of | It is most commonly boiled in water with seasonings | 0.80 | text |
| butter | instance of | The boiled ear is served with condiments | 0.80 | text |
| mayonnaise | instance of | The boiled ear is served with condiments | 0.80 | text |
| and grated Cotija cheese | instance of | The boiled ear is served with condiments | 0.80 | text |
| and in the case of Mexico | instance of | The boiled ear is served with condiments | 0.80 | text |
| chili powder | instance of | The boiled ear is served with condiments | 0.80 | text |
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