Sweet corn

Characteristics

Sweet corn plants produce ears with rows of plump kernels that are harvested before the sugars convert to starch. Several genetic types exist, with differences in sweetness level and texture. Kernels are typically eaten fresh, canned, or frozen; they are also used in salads, soups, and as a side vegetable.

Varieties and types

• Traditional sugary types with a balance of sugar and tenderness.
• Sugary-enhanced varieties that maintain sweetness longer after harvest.
• Supersweet kinds developed to contain even higher sugar and crisper kernels.

History and cultivation

Maize was domesticated in the Americas and sweet varieties were selected by indigenous peoples for taste and texture. Today sweet corn is grown in temperate regions worldwide. It is planted in spring for summer harvest; because kernels are harvested immature, fruits must be cooled quickly to slow sugar-to-starch conversion and preserve flavor.

Uses and culinary notes

Sweet corn is commonly prepared by boiling, steaming, grilling or roasting. Fresh ears are prized for their aroma and tender kernels; canning and freezing are used to preserve quality. Corn on the cob is a popular seasonal dish, while kernels are also added to salads, salsas, chowders, and casseroles.

Distinctions and notable facts

Botanically a form of maize, sweet corn is often described in culinary terms as a vegetable even though it is a grain crop by classification. Its higher soluble sugar content and the practice of harvesting immature ears for eating set it apart. Many consumers buy sweet corn as a fresh vegetable or in preserved forms available from grocers; it is commonly labeled and sold as a vegetable.