Sweet corn is a variety of corn grown specifically for human consumption. It was developed by Indigenous peoples of the Americas centuries before European contact. Sweet corn is the result of a natural genetic mutation that prevents sugars from converting into starch as the kernels mature. This mutation gives sweet corn its characteristic sweetness and tender texture.

There are several varieties of sweet corn, available in a range of colors, including yellow, white and bicolor (mixed yellow and white). During the summer months, sweet corn is at its freshest, sweetest and most affordable, making it a seasonal favorite for many people.

Nutrition:

Sweet corn is a nutritious vegetable that provides a variety of essential nutrients, including carbohydrates, protein, potassium, dietary fiber, folate and vitamin C. It is naturally low in fat, contains no cholesterol and is very low in sodium. A standard serving of corn is ½ cup (75–80 grams) of cooked or canned kernels.

Storage Tips:

• Sweet corn is best consumed as fresh as possible after picking.
• While storing corn, leave the husk on.
• Store in a perforated plastic bag in the fridge for up to 5 days.
• Store cooked corn (in fridge) for up to 1 week.
• Storing in the crisper drawer of fridge is ideal.

Fun Facts: 

• Corn is considered to be a whole grain.
• Corn is called “maize” in most countries.
• Corn can be prepared in a variety of ways from boiling and grilling to microwaving.
• An ear of corn always has an even number of rows.

Fresh Sweet Corn Salad