Konondakub is a culinary term used for a cooked ear of freshly-picked maize from a cultivar of
sweet corn. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed or boiled, usually without their green husks, or roasted with them. The husk leaves are in any case removed before serving.
Konondakub is
normally eaten while still warm. It is boiled or grilled. It is then often seasoned with salt and buttered before serving. 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.