Corncob

A cross-section of an ear of corn, showing the cob.

A corncob also called corn cob or cob of corn, is the hard core of an ear of maize, bearing the kernels, made up of the chaff, woody ring, and pith. Corncobs contain mainly cellulose, hemicellulose, and lignin.[1]

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. The whole cob or just the middle used to be ground and mixed with whatever type of flour was available (usually wheat or corn flour). It served as a sort of peculiar "filler", to extend the quantity of the original flour and as such, it was used even in production of bread.[citation needed]

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 part has a peculiar texture when mature and is completely bland, which most people would find unappealing, due to the consistency similar to foam plastic.

Corncobs are a particularly good source of heat when burned, so they were traditionally used for roasting meat on the spit, barbecuing and heating the bread ovens, through the centuries. In the olden days, it was especially appreciated for its long and steady burning embers, also used for the ember irons.[citation needed]

A corncob with attached corn kernels

When harvesting corn, the corncob may be collected as part of the ear (necessary for corn on the cob), or instead may be left as part of the corn stover in the field.

  1. ^ Gandam, Pradeep Kumar; Chinta, Madhavi Latha; Gandham, A. Priyadarshini; Pabbathi, Ninian Prem Prashanth; Konakanchi, Srilekha; Bhavanam, Anjireddy; Atchuta, Srinivasa R.; Baadhe, Rama Raju; Bhatia, Ravi Kant (December 2022). "A New Insight into the Composition and Physical Characteristics of Corncob—Substantiating Its Potential for Tailored Biorefinery Objectives". Fermentation. 8 (12): 704. doi:10.3390/fermentation8120704. ISSN 2311-5637.