Sweetcorn or maize, corn on the cob is the hard cob of the corn plant is coated with yellow, white or brown kernels, or a mixture of colours. The whole con can be boiled or roasted and then the kernels can be stripped off with the teeth. In the UK this is commonly served with melted butter and the juices run down your chin and your arms. Great stuff.
A frankfurter sausage dipped into batter made with cornmeal, skewered onto a wooden stick and fried. One of the more horrible types of fast food available in the United States.
Corned beef is made with a piece of brisket, cured in spiced brine and then cooked and pressed - almost like a ham but made with beef. It is called ‘corned’ because the Americans, to preserve the beef, covered it with ‘corns’ of large granules of salt.
Cornelian cherry is a small reddish fruit of the cornel shrub used mostly in juices or preserves. In Armenia they are often fermented to produce a wine.
There are four gammon cuts from the hind leg of the pig; gammon slipper is a small lean joint which is good for boiling or roasting; gammon hock is a joint which can be boiled or baked after being partially boiled, and is very good cold; middle gammon is the best joint for boiling or roasting, and for steaks and lean rashers which grill well. Probably the best cut for a mixed grill; corner gammon is a lean boiling or roasting joint.
Cornflour is made from finely powdered maize kernels. An excellent thickening agent. Cornflour (US: corn starch) should be added to a small amount of liquid and blended to a paste for adding to a sauce and then cooked until the sauce thickens. It can also be used to add lightness to cakes and biscuits (US: cookies) but cannot be used alone as it is gluten-free, so it must be used in conjunction with other flours.
Cornichon is a second early potato with yellow skin and waxy, creamy flesh. It is excellent in salads or steamed and served hot.
