Sweetcorn is commonly eaten as a vegetable, rather than a grain. The cobs are picked for relatively rapid distribution (or frozen in this 'soft' state) before the fruits mature into hard grains. The kernels are boiled or steamed and eaten as a side dish, sometimes with butter. Corn on the cob is a sweetcorn cob that has been boiled, steamed, or grilled whole; the kernels are then bitten off the cob with the teeth. Creamed corn is sweetcorn kernels boiled in a cream sauce. Shoepeg corn is a particularly small, white variety of sweetcorn. Kernels that are allowed to mature to hard grains are used as seed corn or ground into corn flour.