A cross-section of an ear of corn, showing the cob.
Acorncob, also calledcorn cob orcob of corn, is the hard core of an ear ofmaize, bearing the kernels, made up of the chaff, woody ring, andpith. Corncobs contain mainlycellulose,hemicellulose, andlignin.[1]
The cob is not toxic to humans and can be digested, but the outside is rough and practically inedible in its original form. The foamy pith has a peculiar texture when mature and is completely bland, which most people would find unappealing, due to the consistency similar to foam plastic.
However, during several instances of famine (especially in European countries throughout history), people have been known to eat the corncobs, especially the foamy middle part.[citation needed] Dried and ground corncobs have a highfiber content and thus can be used in dietary supplements.[2] Corn cob powder can also be mixed with flour to improve the nutritional quality of baked goods.[3]
Corncobs are used asbiofuel, as they are an efficient, cheap and an environmentally friendly source of heat when burned,[4] so they were traditionally used for roasting meat on the spit, barbecuing and heating the bread ovens, through the centuries. It has been used for its long and steady burning embers, making is suitable for use in ember irons.[citation needed]
When harvesting corn, the corncob may be collected as part of the ear (necessary forcorn on the cob), or insteadmay be left as part of thecorn stover in the field, which may improve soil quality.[5]
Corncobs are not frequently consumed after the corn has matured. Young ears of corn are harvested while the cob is still tender and are eaten whole.Baby corn is common in stir fries and Thai cuisine.[8] The cob can still be used for cooking, after the corn has matured:
