Sweet corn that is prepared and eaten with the kernels remaining on the cob. Corn-on-the-cob is most often cooked using the boiling method in a large pot of water. The ears of corn are husked and the silk is removed prior to boiling the corn. It is also delicious when grilled either with the husk left on or with the husk removed. When grilled with the husk, the corn is sweet and moist with a distinctive grilled flavor. When grilled without the husk, the ears of corn are usually wrapped in aluminum foil, which still results in moist, flavorful corn, but with a less distinct grilled flavor. After cooking, the corn is eaten right off the cob or a knife can be used to cut the kernels from the cob. Butter is usually spread on the corn and salt is added before it is eaten.
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