SWEET CORN

Sweet corn (Zea mays var. rugosa) comes in three colors: yellow, white, and bicolored. Sweet corn contains a genetic mutation on the su locus that causes the endosperm to store at least twice as much sugar as field corn. As soon as corn is harvested, the sugar begins converting to starch, reducing the sweetness. Therefore, sweet corn should be refrigerated or preserved within two to six hours of harvest to ensure best quality and retention of sweetness.

Sweet corn is the second largest crop in the U.S. (second only to tomatoes) and Minnesota is one of the top producers. Sweet corn grown in the Midwest is generally available late summer through early fall.