How to Choose Sweet Corn Varieties

Japanese Sweet Corn

When barbecue season rolls around, buttered sweet corn is a picnic table favorite. There are a number of varieties of sweet corn, each variety gauged by the amount of sugar and starch produced by the corn. Choose your sweet corn based on personal tastes, and how quickly you need to use it.

Instructions

1. For immediate consumption, standard sweet corn has more than 22 varieties and colors. Because standard sweet corn is at its sweetest just after harvest, it is best if eaten immediately after harvest. Types of standard sweet corn include Early Sunglow, Silver Queen and Honey Cream.

2. Sugary extender sweet corn has more sugar than starch, and there are more than 35 varieties. This type of sweet corn stays sweet for two to four days after harvest, so it doesn't have to be eaten immediately. Varieties include Maple Sweet, Kiss and Tell, Peaches and Cream, and Ruby Queen.

3. Satisfy your sweet tooth with the super-sweet variety of sweet corn, which has up to three times more sugar than standard and sugary extender sweet corn. Because the super sweet variety is so sugary, it can be stored for up to 10 days and still be as sweet as when it was first harvested. There are 20 varieties, including Camelot, Pegasus and Honey 'N Pearl.

4. Genetically altered sweet corn, also known as synergistic sweet corn, has been scientifically modified to contain a mixture of the different varieties of sweet corn kernels all on one cob. There are 10 varieties from Honey Select to Avalon.

5. Combine super sweet varieties in augmented sweet corn, another genetically modified variety that comes in five types. Augmented sweet corn is said to have the most tender kernels and contains standard and sugary extender genes among the super sweet genes.

Tips & Warnings

• The starchier the variety of corn, the more quickly it has to be eaten after harvesting. Otherwise, it loses its flavor and sweetness. Keeping corn refrigerated after harvest will help preserve sweetness until cooking and eating.

References

• Auburn University
• New England Vegetable