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!
A special thanks to Sylvie Rosokofffor the beautiful photograph.