Sweetcorn

Sweetcorn is the edible kernels of certain cultivars of maize (Zea mays) developed for high sugar content and tenderness. It is grown for human consumption and is typically harvested while the kernels are immature and milky, so the sugars remain sweeter than in mature dent corn. The crop is grown worldwide in temperate and tropical regions.

There are several sweet corn types: standard sugary (su), sugar-enhanced (se), and supersweet or sh2. Each type differs in sugar and starch balance and cooking behavior. Kernels can be yellow, white, or mixed in color.

Cultivation and harvest: Sweet corn is a warm-season annual. It is planted after danger of frost and relies on wind pollination. Ears are harvested when the kernels reach the desired stage of development; if left too long, sugars convert to starch and flavor changes. It is commonly sold fresh, canned, or frozen; processed forms include cream-style corn and chowders.

Cuisine and uses: Ears may be eaten on the cob or the kernels removed for salads, soups, stews, or side dishes. Popcorn is a different maize variety, Zea mays everta, and should not be confused with sweet corn.

Nutrition and safety: Sweet corn provides complex carbohydrates, some protein, dietary fiber, and micronutrients such as B vitamins, vitamin C, magnesium, and potassium. It is naturally gluten-free. Some people may have corn allergies or sensitivities; raw kernels can be difficult to digest for some individuals.

History: Domesticated in Mesoamerica, maize spread globally after European contact and became a staple in many cuisines.