by The Culinistas

We’ve grown in love with sweet corn – whether it’s shaved off the cob, raw in a salad, in a tex-mex saute, in comforting southern cornbread or whole on the grill. What makes corn so sweet? Glad you asked.

Actually, only 1% of corn planted in the US is sweet, as a result of a naturally occurring mutation of field corn, which causes kernels to store more sugar. It was reportedly first grown in Pennsylvania in the mid-1700s.* To capture a maximum amount of sweetness, sweet corn is picked when immature – at the milk stage – instead of mature – the dent stage. This is what allows us to eat corn as vegetable rather than a grain.

Standard Sweetcorn is the oldest type of sweet corn, which has higher sugar content than field corn. It comes in three main cultivars: yellow, white and bicolor. Try our Sea Bass with Chili Corn, our delectable Corn Fritters or our Sweet Corn Succotash.

When we shop, our chefs will be looking out for:

  • Yellow: True Gold, or Merit
  • White: Country Gentleman, or Martian Jewels
  • Bicolor: Butter & Sugar, or Quickie

We’ve pulled a round up of our five favorite corn recipes from a Charred Corn Salad with Chile and Lime to a Blueberry and Corn Crisp – you won’t want this harvest to end!

Smitten Kitchen’s Corn Salad with Chile and Lime

Bon Appetit’s Scallops with Chorizo and Corn

Food 52’s Corn Fritters with Cheddar and Scallions

Epicurious’ Cheesy Corn Spoon Bread

Bon Appetit’s Healthyish Blueberry and Corn Crisp

A special thanks to Sylvie Rosokofffor the beautiful photograph.