Corn is unique in that it is both considered a vegetable and a member of the grain family, depending on when and how it is harvested. Sweet corn, the vegetable variety that is eaten on the cob, is picked in the “milk stage” when kernels are tender and have a sweet, juicy taste. Great eaten raw, even better when roasted!

There are white, yellow, and bicolor varieties.  Popularly grown by Asian producers is the high glutinous sticky corn, which is less sweet and chewier than sweet corn.

Corn (also known as Maize) was first cultivated by the Mayan and Olmec civilizations.

The Lowdown

  • Season
  • Color
    White, Yellow, or Bicolor
  • Select
    Look for husks that have good green coloring with pale colored silk. If the kernels release a slightly cloudy juice, it is typically a fresh batch. If the kernels are dented or discolored, the corn is not fresh.
  • Store
    Eat as soon as possible after harvest to receive the best flavor. The sugars in corn turn to starches as soon as it is picked. Corn can be cut from the cob and frozen for 6 months to a year.

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