Sweet corn also called sugar corn and pole corn, is a variety of maize grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel.  Sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain.

Health Benefits

Cooking sweet corn increases levels of ferulic acid, which has anti-cancer properties

Usage

Sweet corn is versatile and best suited for both raw and cooked applications. When fresh, the kernels can be cut away from the cob and added to potato, green, or pasta salads, or tossed with other raw summer vegetables and herbs as a simple corn salad.  They can also be used as a topping for tacos, stirred into salsas, stuffed into tomatoes, incorporated into rice and grain bowls, or used as a garnish for cold soups. In addition to fresh applications, Sweet corn is well-suited for roasting, grilling, steaming, and boiling. The cobs can be grilled and served as a side dish, coated in cheeses, herb butter, and sauces, or they can be charred and mixed with roasted meats and vegetables.  They can also be baked into muffins and bread, heated into a custard, fried into fritters, or cooked into casseroles.  

Storage

It is recommended to use Sweet corn immediately after purchase for the best quality and flavor.  They can also be frozen for extended use.