Corn on the cob (original) (raw)
통옥수수는 옥수수알을 에서 분리하지 않은 옥수수 열매를 통째로 부르는 말이다. 옥수수의 낟알이 붙어 있는 대를 옥수수자루라고 부르기도 한다. 찰옥수수나 사탕옥수수 등을 찌거나 삶거나 굽는 등 여러 가지 방식으로 익혀서, 통째로 들고 옥수수알을 뜯어 먹는다. 옥수숫대에 꼬챙이를 꽂아 꼬치로 먹기도 한다. 영어권에서는 사탕옥수수를 익힌 것을 콘 온 더 코브(영어: corn on the cob)라 부르는데, "콘(corn)"은 미국 영어에서 "옥수수"를 뜻하는 말이며, "온(on)"은 위에 붙어 있는 것을 뜻하는 전치사, "더(the)"는 정관사이고, "코브(cob)"는 "옥수숫대"를 뜻하는 말이다. "옥수숫대에 붙은 옥수수"라는 뜻이다.
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| dbo:abstract | Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. The husk leaves are removed before serving. Corn on the cob is normally eaten while still warm, and is often seasoned with salt and butter. Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. After being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested. (en) La mazorca de maíz o choclo cocido (del quechua chuqllu) o elote cocido (del náhuatl elotl) es un término culinario que se utiliza para designar una mazorca cocida de maíz recién cosechado de una variedad de maíz dulce . El maíz dulce es la variedad más común de maíz que se consume directamente de la mazorca . La mazorca se recoge mientras el endospermo está en la "etapa de leche" para que los granos aún estén tiernos. Las mazorcas de maíz se cuecen al vapor o se hierven, generalmente sin sus hojas verdes, o se tuestan con ellas. En cualquier caso, se retiran las hojas de la cáscara antes de servir. El maíz en la mazorca normalmente se come cuando aún está caliente. A menudo se sazona con sal y se le unta con mantequilla antes de servir. Algunos comensales usan brochetas especializadas, clavadas en las puntas de la mazorca, para sostener la oreja mientras comen sin tocar los granos calientes y pegajosos. Un día después de la recolección del maíz, comienza a convertir el azúcar en almidón, lo que reduce el nivel de dulzor natural. El maíz se debe cocinar y servir el mismo día en que se cosecha, ya que solo se necesita un día para que el maíz pierda hasta el 25% de su dulzura. (es) Jagung utuh atau Corn on the cob adalah sebuah istilah kuliner untuk bulir masak dari jagung yang disajikan secara utuh dari tanaman jagung manis. Jagung manis adalah varietas umum jagung yang dimakan langsung dari tongkol. Bulir tersebut disantap saat endosperma berada dalam "tahap susu" sehingga biji-bijinya masih lunak. Bulir jagung dikukus atau direbus, biasanya tanpa kulit hijaunya, atau dibakar dengan kulit tersebut. Rambut-rambut jagung dalam kasus manapun dihilangkan sebelum disajikan. Jagung utuh biasanya disantap saat masih hangat. Hidangan tersebut sering kali dibumbui dengan garam atau mentega sebelum disajikan. Beberapa hidangan memakai sebuah tusuk sate yang dikhususnya, ditancapkan pada ujung tongkol, untuk memegang bulir tersebut saat disantap tanpa menyentuh biji-biji yang hangat dan lengket. Dalam sehari, kandungan gula pada jagung akan menjadi pati, yang terjadi akibat penurunan tingkat rasa manis alami. Jagung harus dimasak dan disajikan pada hari yang sama saat jagung tersebut dipanen, karena hanya dalam sehari, jagung mengalami penurunan rasa manis sejumlah 25%. (in) 통옥수수는 옥수수알을 에서 분리하지 않은 옥수수 열매를 통째로 부르는 말이다. 옥수수의 낟알이 붙어 있는 대를 옥수수자루라고 부르기도 한다. 찰옥수수나 사탕옥수수 등을 찌거나 삶거나 굽는 등 여러 가지 방식으로 익혀서, 통째로 들고 옥수수알을 뜯어 먹는다. 옥수숫대에 꼬챙이를 꽂아 꼬치로 먹기도 한다. 영어권에서는 사탕옥수수를 익힌 것을 콘 온 더 코브(영어: corn on the cob)라 부르는데, "콘(corn)"은 미국 영어에서 "옥수수"를 뜻하는 말이며, "온(on)"은 위에 붙어 있는 것을 뜻하는 전치사, "더(the)"는 정관사이고, "코브(cob)"는 "옥수숫대"를 뜻하는 말이다. "옥수숫대에 붙은 옥수수"라는 뜻이다. (ko) 烤玉米，又稱炭烤玉米、碳烤玉米或燒番麥，是一種出現在夜市、流動於攤販等處的小吃。該小吃早期多以白玉米「白玉米台南22號」製作，後多以珍珠玉米碳烤後塗上醬汁製成。 (zh) |
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| dbo:ingredientName | Maize |
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| dbp:course | Side dish or main (en) |
| dbp:imageSize | 150 (xsd:integer) |
| dbp:mainIngredient | dbr:Maize |
| dbp:minorIngredient | Butter, salt, parsley, pepper (en) |
| dbp:name | Corn on the cob (en) |
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| dc:type | Side dish or main |
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| gold:hypernym | dbr:Term |
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| rdfs:comment | 통옥수수는 옥수수알을 에서 분리하지 않은 옥수수 열매를 통째로 부르는 말이다. 옥수수의 낟알이 붙어 있는 대를 옥수수자루라고 부르기도 한다. 찰옥수수나 사탕옥수수 등을 찌거나 삶거나 굽는 등 여러 가지 방식으로 익혀서, 통째로 들고 옥수수알을 뜯어 먹는다. 옥수숫대에 꼬챙이를 꽂아 꼬치로 먹기도 한다. 영어권에서는 사탕옥수수를 익힌 것을 콘 온 더 코브(영어: corn on the cob)라 부르는데, "콘(corn)"은 미국 영어에서 "옥수수"를 뜻하는 말이며, "온(on)"은 위에 붙어 있는 것을 뜻하는 전치사, "더(the)"는 정관사이고, "코브(cob)"는 "옥수숫대"를 뜻하는 말이다. "옥수숫대에 붙은 옥수수"라는 뜻이다. (ko) 烤玉米，又稱炭烤玉米、碳烤玉米或燒番麥，是一種出現在夜市、流動於攤販等處的小吃。該小吃早期多以白玉米「白玉米台南22號」製作，後多以珍珠玉米碳烤後塗上醬汁製成。 (zh) Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. The husk leaves are removed before serving. Corn on the cob is normally eaten while still warm, and is often seasoned with salt and butter. Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. (en) La mazorca de maíz o choclo cocido (del quechua chuqllu) o elote cocido (del náhuatl elotl) es un término culinario que se utiliza para designar una mazorca cocida de maíz recién cosechado de una variedad de maíz dulce . El maíz dulce es la variedad más común de maíz que se consume directamente de la mazorca . La mazorca se recoge mientras el endospermo está en la "etapa de leche" para que los granos aún estén tiernos. Las mazorcas de maíz se cuecen al vapor o se hierven, generalmente sin sus hojas verdes, o se tuestan con ellas. En cualquier caso, se retiran las hojas de la cáscara antes de servir. (es) Jagung utuh atau Corn on the cob adalah sebuah istilah kuliner untuk bulir masak dari jagung yang disajikan secara utuh dari tanaman jagung manis. Jagung manis adalah varietas umum jagung yang dimakan langsung dari tongkol. Bulir tersebut disantap saat endosperma berada dalam "tahap susu" sehingga biji-bijinya masih lunak. Bulir jagung dikukus atau direbus, biasanya tanpa kulit hijaunya, atau dibakar dengan kulit tersebut. Rambut-rambut jagung dalam kasus manapun dihilangkan sebelum disajikan. (in) |
| rdfs:label | Corn on the cob (en) Mazorca de maíz (es) Jagung utuh (in) 통옥수수 (ko) 烤玉米 (zh) |
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| foaf:depiction | wiki-commons:Special:FilePath/Elote_recipe.jpg wiki-commons:Special:FilePath/Brazilian_corn_on_the_cob.jpg wiki-commons:Special:FilePath/CookedCornOnTheCob.jpg wiki-commons:Special:FilePath/Corn_01623_Nevit.jpg wiki-commons:Special:FilePath/Corn_handles.jpg wiki-commons:Special:FilePath/Corn_on_the_cob_(Clovis,_Ca_2022).png wiki-commons:Special:FilePath/LoikawCorn.jpg wiki-commons:Special:FilePath/ぐるぐるソーセージ_焼きもろこし_(4457622554).jpg |
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| foaf:name | Corn on the cob (en) |
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