Sweet Corn Festival
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Sweet Corn Festival
The Sweet Corn Festival is an annual event that takes place in throughout the Midwest on the weekend before schools resume session during the summer months. The festivals sell a variety of merchandise, from corn on the cob and other food sold by vendors as well as stalls that sell anything from jewelry to CDs. Some of the vendors come from out of state to set up their stalls for the festival. The event also hosts live music performed by local bands and artists. Locations that have Sweet Corn Festivals include: West Point, Iowa, Sun Prairie, Wisconsin, Adel, Iowa, Cedar Rapids, Iowa, Chatham, Illinois, and Hoopeston, Illinois. The Hoopeston National Sweetcorn Festival has been a continuous festival since 1938. The Hoopeston Jaycees have been the main sponsor for over 70 Years. The Festival includes many of the activities mentioned above, as well as a pageant called "The National Sweetheart Pageant" which is officially sanctioned by the Miss America Pageant. Eight contestants from t ...
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Corn On The Cob
Corn on the cob is a culinary term for a cooked :wikt:ear#earofcorn, ear of sweet corn (maize) eaten directly off the corncob, cob. The ear is picked while the endosperm is in the "milk stage" so that the caryopsis, 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. Preparation The most common methods for cooking corn on the cob are frying, boiling, roasting, grilling, and baking. Corn on the cob can be grilled directly in its husk, or it ...
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