the difference between corn on the cob and maize is culinary contexts.
the difference between corn on the cob and maize is culinary contexts.
what is the difference between corn on the cob and maize?
culinary contexts
in places outside north america, australia, and new zealand, "corn" often refers to maize in culinary contexts. the narrower meaning is usually indicated by some additional word, as in "sweet corn", "sweetcorn", "corn on the cob", "baby corn", the puffed confection known as "popcorn" and the breakfast cereal known as "corn flakes".









































in southern africa, maize is commonly called "mielie" (afrikaans) or "mealie" (english), words derived from the portuguese word for maize, "milho".
maize
maize can also be harvested and consumed in the unripe state, when the kernels are fully grown but still soft. unripe maize must usually be cooked to become palatable; this may be done by simply boiling or roasting the whole ears and eating the kernels right off the cob. sweet corn, a genetic variety that is high in sugars and low in starch, is usually consumed in the unripe state. such corn on the cob is a common dish in the united states, canada, united kingdom, cyprus, some parts of south america, and the balkans, but virtually unheard of in some european countries. corn on the cob was hawked on the streets of early 19th-century new york city by poor, barefoot "hot corn girls", who were thus the precursors of hot dog carts, churro wagons, and fruit stands seen on the streets of big cities today. the cooked, unripe kernels may also be shaved off the cob and served as a vegetable in side dishes, salads, garnishes, etc. alternatively, the raw unripe kernels may also be grated off the cobs and processed into a variety of cooked dishes, such as maize purée, tamales, "pamonhas", "curau", cakes, ice creams, etc.
maize