Roasting ear

an ear of Indian corn at that stage of development when it is fit to be eaten roasted.

See also: Roasting

References in periodicals archive ?
Our family even picks the ears early when they are still tender and uses them for roasting ears.
The roasting ears were just coming in good in June, and we had corn either fried or boiled and we ate it off the cob.
Yes, we have sold melons for extra income, and also tomatoes, roasting ears, potatoes, squash and cantaloupe.
The corn grew tall on Caney Creek and we planted enough for roasting ears as well as canning.
We planted no corn during those years because our generous landlord usually planted fifty to a hundred acres of corn on the farmland surrounding our house and told us to help ourselves to all of the roasting ears we wanted, and we did.
My great grandmother grew Hickory King and liked it more than sweet corn for roasting ears.
What you don't eat for roasting ears can be left to dry, then ground into delicious blue corn meal or fed to your stock.
If milky liquid squirts out, it's picking time for roasting ears.
We still raise enough roasting ears for ourselves and for our family and a small surplus to feed to the hens or to put out for the deer, quail, doves, raccoons, squirrels, and other creatures that live on or visit our homestead.
We wound up raising some Johnson grass and wild sunflowers along with the corn, but we still had plenty of roasting ears for everyone and had enough corn left over to feed to the laying hens and wildlife.
It took about 70 days for the corn to develop roasting ears, so we enjoyed corn on the cob from October 10 until well into November.
As we harvested the roasting ears, we chopped the culls into small pieces and fed them, cob and all, to the hogs.