Sweet corn
Sweet corn (Zea mays convar. saccharata var. rugosa), also called sugar corn and pole corn, is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain.
History
Sweet corn occurs as a spontaneous mutation in field corn and was grown by several Native American tribes. The Iroquois gave the first recorded sweet corn (called Papoon) to European settlers in 1779. It soon became a popular food in the southern and central regions of the United States.
Genetics
The mutation responsible for sweet corn (su) occurs in two alleles of the gene called shrunken2 (sh2). Both the su and sh2 mutations are involved in the conversion of sugar to starch in the endosperm of the corn kernel. The su allele is responsible for the sweetness and creamy texture of the kernels.
Cultivation
Sweet corn is usually harvested in the "milk stage", after pollination but before starch has formed, between 18 and 20 days after silking. Some cultivars can be left in the field a little longer and remain sweet, with the kernels becoming more creamy.
Nutrition
Sweet corn is loaded with Lutein and Zeaxanthin, two phytochemicals that promote healthy vision. A midsize ear also offers a helpful 3-gram dose of dietary fiber.
Uses
Besides being a delicious and nutritious food item, sweet corn is also used for making cornmeal, cornstarch, corn syrup, whiskey (some kinds of bourbon and other kinds of whiskey are distilled from a mash primarily made up of corn) and biofuel.
See also
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