Sweet corn: Difference between revisions

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{{Short description|Variety of corn}}
{{Short description|Variety of corn}}
{{Use American English|date=July 2025}}
{{Use dmy dates|date=July 2025}}
{{Infobox cultivar
{{Infobox cultivar
| name = Sweet corn
| name = Sweet corn
Line 7: Line 9:
| origin = United States
| origin = United States
}}
}}
[[File:Sweet Corns.jpg|thumb|200px|Loose kernels of sweet corn]]


'''Sweet corn''' (''Zea mays'' convar. ''saccharata'' var. ''rugosa''),<ref>{{cite journal | first = A. T. | last = Erwin |date=July 1951 | title = Sweet Corn—Mutant or historic species? | journal = Economic Botany | volume = 5 | issue = 3 | page = 302 | publisher = Springer New York | doi=10.1007/bf02985153| bibcode = 1951EcBot...5..302E | s2cid = 28127396 }}</ref> also called '''sweetcorn''', '''sugar corn''' and '''pole corn''', is a variety of [[maize]] grown for human consumption 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. Sweet corn is picked when still immature (the milk stage) and prepared and eaten as a [[vegetable]], unlike [[field corn]], which is harvested when the kernels are dry and mature (dent stage).<ref>{{cite web | url=https://hort.purdue.edu/newcrop/Crops/Corn.html | title=Corn }}</ref> Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, [[Canning|canned]], or frozen, before the kernels become tough and starchy.
'''Sweet corn''' (''Zea mays'' convar. ''saccharata'' var. ''rugosa''),<ref>{{cite journal | first = A. T. | last = Erwin |date=July 1951 | title = Sweet Corn—Mutant or historic species? | journal = Economic Botany | volume = 5 | issue = 3 | page = 302 | publisher = Springer New York | doi=10.1007/bf02985153| bibcode = 1951EcBot...5..302E | s2cid = 28127396 }}</ref> also called '''sweetcorn''', '''sugar corn''' and '''pole corn''', is a variety of [[maize]] grown for human consumption with a relatively 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. Sweet corn is picked when still immature (the milk stage) and prepared and eaten as a [[vegetable]], unlike [[field corn]], which is harvested when the kernels are dry and mature (dent stage).<ref>{{cite web | url=https://hort.purdue.edu/newcrop/Crops/Corn.html|date=18 February 1999|title=Corn |publisher=NewCROP, New Crop Resource Online Program, [[Purdue University]]}}</ref> Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, [[Canning|canned]], or frozen, before the kernels become tough and starchy.


It is one of the six major types of corn, the others being [[dent corn]], [[flint corn]], [[pod corn]], [[popcorn]], and [[flour corn]].<ref>Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), ''The Oxford Encyclopedia of Food and Drink in America''. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553.</ref>
It is one of the six major types of corn, the others being [[dent corn]], [[flint corn]], [[pod corn]], [[popcorn]], and [[flour corn]].<ref>Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), ''The Oxford Encyclopedia of Food and Drink in America''. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553.</ref>


According to the [[USDA]], 100 grams of raw yellow sweet corn contains 3.43&nbsp;g [[glucose]], 1.94&nbsp;g [[fructose]], and 0.89&nbsp;g [[sucrose]].<ref>[https://fdc.nal.usda.gov/fdc-app.html#/ FoodData Central (USDA)] {{Webarchive|url=https://web.archive.org/web/20230429033458/https://fdc.nal.usda.gov/fdc-app.html#/ |date=2023-04-29 }}. Search for "corn, sweet, yellow, raw" and click on "SR Legacy Foods".</ref>
{{toclimit|3}}
{{toclimit|3}}


{{nutritionalvalue|
==History==
name=Sweet corn, yellow, raw<br/> (seeds only)|
[[File:YoungSweetCorn.jpg|thumb|Young sweet corn]]
kJ=360|
[[File:MatureSweetCorn.jpg|thumb|upright|The same rows of corn 41 days later at maturity]]
water=75.96 g|
protein=3.2 g|
fat = 1.18 g|
carbs=19.02 g|
fiber=2.7 g|
sugars=3.22 g|
potassium_mg=270|
magnesium_mg=37|
iron_mg=0.52| vitC_mg=6.8|
vitA_ug=9|
folate_ug=46|
niacin_mg=1.700|
thiamin_mg=0.200|
tryptophan=0.023 g|
threonine=0.129 g|
isoleucine=0.129 g|
leucine=0.348 g|
lysine=0.137 g|
methionine=0.067 g|
cystine=0.026 g|
phenylalanine=0.150 g|
tyrosine=0.123 g|
valine=0.185 g|
arginine=0.131 g|
histidine=0.089 g|
alanine=0.295 g|
aspartic acid=0.244 g|
glutamic acid=0.636 g|
glycine=0.127 g|
proline=0.292 g|
serine=0.153 g|
source_usda=1|
right=1|
note=One ear of medium size (6-¾ to 7-½ inches long) maize has 90 grams of seeds}}


==History==
In 1493, Christopher Columbus returned to Europe with corn seeds, although this revelation did not succeed due to inadequate education of how to produce corn. Sweet corn occurs as a spontaneous mutation in [[field corn]] and was grown by several [[Indigenous peoples of the Americas|Native American]] tribes. The European cultivation of sweet corn occurred when the [[Iroquois]] tribes grew the first recorded sweet corn (called 'Papoon') for European settlers in 1779.<ref name="RJSch">Schultheis, Jonathan R. [https://web.archive.org/web/19970713003950/http://www.ces.ncsu.edu/depts/hort/hil/hil-13.html "Sweet Corn Production."] North Carolina Cooperative Extension Service, [[North Carolina State University]]. Revised 12/94.</ref> It soon became a popular food in the southern and central regions of the United States.
In 1493, Christopher Columbus returned to Europe with corn seeds, although this revelation did not succeed due to inadequate education of how to produce corn. Sweet corn occurs as a spontaneous mutation in [[field corn]] and was grown by several [[Indigenous peoples of the Americas|Native American]] tribes. The European cultivation of sweet corn occurred when the [[Iroquois]] tribes grew the first recorded sweet corn (called 'Papoon') for European settlers in 1779.<ref name="RJSch">Schultheis, Jonathan R. [https://web.archive.org/web/19970713003950/http://www.ces.ncsu.edu/depts/hort/hil/hil-13.html "Sweet Corn Production."] North Carolina Cooperative Extension Service, [[North Carolina State University]]. Revised 12/94.</ref> It soon became a popular food in the southern and central regions of the United States.
[[File:YoungSweetCorn.jpg|thumb|200px|Young sweet corn]]
[[File:MatureSweetCorn.jpg|thumb|200px|The same rows of corn 41 days later at maturity]]


[[Open pollination|Open pollinated]] [[cultivar]]s of white sweet corn started to become widely available in the United States in the 19th century.  Two of the most enduring cultivars, still available today, are 'Country Gentleman' (a [[Shoepeg corn]] with small kernels in irregular rows) and 'Stowell's Evergreen'.<ref>{{cite web | url = https://www.timesunion.com/living/article/Make-every-ear-count-546254.php | publisher = Times Union | title = Make every ear count | date = 6 August 2009 | access-date = 2021-04-03}}</ref>
[[Open pollination|Open pollinated]] [[cultivar]]s of white sweet corn started to become widely available in the United States in the 19th century.  Two of the most enduring cultivars, still available today, are 'Country Gentleman' (a [[Shoepeg corn]] with small kernels in irregular rows) and 'Stowell's Evergreen'.<ref>{{cite web | url = https://www.timesunion.com/living/article/Make-every-ear-count-546254.php | publisher = Times Union | title = Make every ear count | date = 6 August 2009 | access-date = 2021-04-03}}</ref>
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**''sh2'' (shrunken-2)<ref name="DLLarson">{{cite journal|last= Levey Larson|first= Debra|date= August 2003|title= Supersweet sweet corn: 50 years in the making|journal= Inside Illinois|volume= 23|issue= 3|url= http://www.news.uiuc.edu/II/03/0807/sweetcorn.html|access-date= 2009-09-03|publisher= University of Illinois at Urbana-Champaign|url-status= dead|archive-url= https://web.archive.org/web/20081012155831/http://www.news.uiuc.edu/II/03/0807/sweetcorn.html|archive-date= 2008-10-12}}</ref>
**''sh2'' (shrunken-2)<ref name="DLLarson">{{cite journal|last= Levey Larson|first= Debra|date= August 2003|title= Supersweet sweet corn: 50 years in the making|journal= Inside Illinois|volume= 23|issue= 3|url= http://www.news.uiuc.edu/II/03/0807/sweetcorn.html|access-date= 2009-09-03|publisher= University of Illinois at Urbana-Champaign|url-status= dead|archive-url= https://web.archive.org/web/20081012155831/http://www.news.uiuc.edu/II/03/0807/sweetcorn.html|archive-date= 2008-10-12}}</ref>


There are currently hundreds of cultivars, with more constantly being developed.{{Citation needed|date=January 2021}}
There are dozens of sweet corn cultivars.<ref name="ontario">{{cite web |title=Sweet corn |url=https://www.ontario.ca/foodland/food/sweet-corn |publisher=Foodland Ontario, Ontario Ministry of Agriculture, Food and Agribusiness |access-date=14 July 2025 |date=2025}}</ref>


==Anatomy==
==Structure==
{{see also|Maize#Structure and physiology}}
{{see also|Maize#Structure and physiology}}
[[File:Sweet Corns.jpg|thumb|200px|Loose kernels of sweet corn]]
The [[fruit]] of the sweet corn plant is the corn [[Corn kernel|''kernel'']], a type of fruit called a [[caryopsis]]. The ''ear'' is a collection of kernels on the [[Corncob|''cob'']]. Because corn is a [[monocot]], there is always an even number of rows of kernels.{{Explain|date=September 2010}} The ear is covered by tightly wrapped leaves called the ''[[husk]]''. ''Silk'' is the name for the [[pistil]]late flowers, which emerge from the husk. The husk and silk are removed by hand, before boiling but not necessarily before roasting, in a process called ''husking'' or ''shucking''.<ref>{{Cite journal |last=Meredith |first=Mamie J. |date=February 1938 |title=Cornhusking and Other Terms |url=https://www.jstor.org/stable/451363 |journal=American Speech |volume=13 |issue=1 |pages=19–24 |doi=10.2307/451363|jstor=451363 |url-access=subscription }}</ref>{{Citation needed|date=January 2021}}
The [[fruit]] of the sweet corn plant is the corn [[Corn kernel|''kernel'']], a type of fruit called a [[caryopsis]]. The ''ear'' is a collection of kernels on the [[Corncob|''cob'']]. Because corn is a [[monocot]], there is always an even number of rows of kernels.{{Explain|date=September 2010}} The ear is covered by tightly wrapped leaves called the ''[[husk]]''. ''Silk'' is the name for the [[pistil]]late flowers, which emerge from the husk. The husk and silk are removed by hand, before boiling but not necessarily before roasting, in a process called ''husking'' or ''shucking''.<ref>{{Cite journal |last=Meredith |first=Mamie J. |date=February 1938 |title=Cornhusking and Other Terms |url=https://www.jstor.org/stable/451363 |journal=American Speech |volume=13 |issue=1 |pages=19–24 |doi=10.2307/451363|jstor=451363 |url-access=subscription }}</ref>{{Citation needed|date=January 2021}}


==Consumption==
==Consumption==
{{see also|List of maize dishes|Protein combining}}
{{see also|List of maize dishes|Protein combining}}
[[File:Vegan Garden Corn Chowder with Chives (cropped).jpg|thumb|200px|[[Corn chowder]]]]
[[File:Succotash SJTaylor 28Aug2020.jpg|thumb|200px|[[Succotash]] combines cooked sweet corn, [[lima bean]]s, and [[okra]]]]
In most of [[Latin America]], sweet corn is traditionally eaten with beans.  Although both corn and beans contain all 9 essential amino acids, eating a wide variety of foods in one day that includes grains and beans ensures the right balance of essential amino acids.<ref>Gardner CD, Hartle JC, Garrett RD, Offringa LC, Wasserman AS. (2019) Maximizing the intersection of human health and the health of the environment with regard to the amount and type of protein produced and consumed in the United States. Nutrition Reviews 77(4):197–215. doi:10.1093/nutrit/nuy073</ref> In [[Brazil]], sweet corn cut off from the cobs is generally eaten with [[pea]]s (where this combination, given the practicality of steamed canned grains in an urban diet, is a frequent addition to diverse meals such as salads, stews, seasoned white rice, risottos, soups, pasta, and whole sausage hot dogs).{{Citation needed|date=January 2021}}
In most of [[Latin America]], sweet corn is traditionally eaten with beans.  Although both corn and beans contain all 9 essential amino acids, eating a wide variety of foods in one day that includes grains and beans ensures the right balance of essential amino acids.<ref>Gardner CD, Hartle JC, Garrett RD, Offringa LC, Wasserman AS. (2019) Maximizing the intersection of human health and the health of the environment with regard to the amount and type of protein produced and consumed in the United States. Nutrition Reviews 77(4):197–215. doi:10.1093/nutrit/nuy073</ref> In [[Brazil]], sweet corn cut off from the cobs is generally eaten with [[pea]]s (where this combination, given the practicality of steamed canned grains in an urban diet, is a frequent addition to diverse meals such as salads, stews, seasoned white rice, risottos, soups, pasta, and whole sausage hot dogs).{{Citation needed|date=January 2021}}


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In the United States, sweet corn is eaten as a steamed vegetable or on the cob, and is usually served with butter and salt. It can be found in Tex-Mex cooking in chili, tacos, and salads. Corn mixed and cooked with [[lima beans]] is one form of [[succotash]]. Sweet corn is one of the most popular vegetables in the United States, being most popular in the southern and central regions of the country, and can be purchased either fresh, canned, or frozen. Sweet corn ranks among the top ten vegetables in value and per capita consumption.
In the United States, sweet corn is eaten as a steamed vegetable or on the cob, and is usually served with butter and salt. It can be found in Tex-Mex cooking in chili, tacos, and salads. Corn mixed and cooked with [[lima beans]] is one form of [[succotash]]. Sweet corn is one of the most popular vegetables in the United States, being most popular in the southern and central regions of the country, and can be purchased either fresh, canned, or frozen. Sweet corn ranks among the top ten vegetables in value and per capita consumption.
{{nutritionalvalue
|name=Cooked yellow sweet corn, unsalted
|water=73.4 g
|kcal=96
|protein=3.4 g
|fat = 1.5 g
|carbs=21 g
|fiber=2.4 g
|sugars=4.54 g
|sucrose=2.74 g
|glucose=0.84 g
|fructose=0.79 g
|calcium_mg=3
|iron_mg=0.45
|magnesium_mg=26
|phosphorus_mg=77
|potassium_mg=270
|sodium_mg=1
|zinc_mg=0.62
|copper_mg=0.049
|manganese_mg=0.167
|selenium_ug=0.2
|vitC_mg=5.5
|vitA_ug=13
|folate_ug=23
|niacin_mg=1.68
|riboflavin_mg=0.057
|thiamin_mg=0.093
|pantothenic_mg=0.792
|vitB6_mg=0.139
|vitK_ug=0.4
|betacarotene_ug=66
|lutein_ug=906
|vitE_mg=0
|note = [https://fdc.nal.usda.gov/food-details/169999/nutrients Link to USDA entry for FoodData Central]}}


If left to dry on the plant, kernels may be taken off the cob and cooked in oil where, unlike [[popcorn]], they expand to about double the original kernel size and are often called [[corn nut]]s.{{citation needed|date=March 2023}}
==Nutrition==
Cooked (boiled) yellow sweet corn is 73% water, 21% [[carbohydrate]]s, 3% [[protein (nutrient)|protein]], and 1% [[fat]] (table). In a reference amount of {{cvt|100|g}}, yellow sweet corn supplies 96 [[calorie]]s, 2.4 grams of [[dietary fiber]], and is a moderate source (11-16% of the [[Daily Value]]) of the [[B vitamins]], [[niacin]] and [[pantothenic acid]], with no other [[micronutrient]]s in significant content (table).


=== Health benefits ===
[[Sucrose]] represents 60% of the sugars in cooked yellow sweet corn (table). According to the [[Government of Ontario|Ontario government agency]], [[Foodland Ontario]], the sugar content of traditional corn is about 9-16%, compared to 14-44% in sweet corn varieties.<ref name=ontario/>
[[File:Sweet corn.jpg|thumb|200px|Overripe sweet corn]]
Cooking sweet corn increases levels of [[ferulic acid]], which has anti-[[cancer]] properties.<ref>{{cite web| url = https://news.cornell.edu/stories/2002/08/cooking-sweet-corn-boosts-disease-fighting-nutrients | title = Cooking sweet corn boosts its ability to fight cancer and heart disease by freeing healthful compounds, Cornell scientists find | publisher = Cornell Chronicle |publication-date=2002-08-08 |access-date = 2022-01-17}}</ref>


==Cultivars==
==Cultivars==
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===Genetics===
===Genetics===
{{more references|section|date=November 2025}}
{{hatnote|In the following text, lowercase gene names indicate the recessive, loss-of-function mutants. The UniProt links provided are for the regular wild-type genes.}}
{{hatnote|In the following text, lowercase gene names indicate the recessive, loss-of-function mutants. The UniProt links provided are for the regular wild-type genes.}}
[[File:Sweet White Corn.jpg|thumb|200px|Cut white sweet corn. [[Shoepeg corn|"Shoepeg"]] is a popular cultivar from the 1900s.]]
[[File:Sweet White Corn.jpg|thumb|200px|Cut white sweet corn. [[Shoepeg corn|"Shoepeg"]] is a popular cultivar from the 1900s.]]


Early cultivars, including those used by Native Americans, were the result of the mutant ''su'' ("sugary") or ''su1'' ({{UniProt|O22637}}) [[allele]] of an [[isoamylase]].<ref name="RJSch"/> They contain about 5–10% sugar by weight.{{Citation needed|date=January 2021}} These varieties are juicy due to the [[phytoglycogen]] content, but they lose sugar quickly after harvest, with the content halving in 24 hours.<ref name=ARWT>{{cite web |last1=Ragusea |first1=Adam |last2=Tracy |first2=William |title=How science saves sweet corn |url=https://www.youtube.com/watch?v=IIVG54wNPd0 |website=YouTube |access-date=30 January 2022 |language=en |date=August 24, 2021}}</ref>
Early cultivars, including those used by Native Americans, were the result of the mutant ''su'' ("sugary") or ''su1'' ({{UniProt|O22637}}) [[allele]] of an [[isoamylase]].<ref name="RJSch"/>


''Supersweet corn'' are cultivars of sweet corn which produce higher than normal levels of sugar developed by [[University of Illinois at Urbana–Champaign]] professor John Laughnan.<ref name="DLLarson"/> He was investigating two specific [[gene]]s in sweet corn, one of which, the ''sh2'' mutation ({{UniProt|P55241}}, a [[Glucose-1-phosphate adenylyltransferase]]), caused the corn to shrivel when dry.  After further investigation, Laughnan discovered that the endosperm of ''sh2'' sweet corn kernels store less starch and from 4 to 10 times more sugar than normal ''su'' sweet corn.  He published his findings in 1953, disclosing the advantages of growing supersweet sweet corn, but many corn breeders lacked enthusiasm for the new supersweet corn due to the seed shiveling reducing germination rate.<ref name=ARWT/>
''Supersweet corn'' are cultivars of sweet corn which produce higher than normal levels of sugar developed by [[University of Illinois at Urbana–Champaign]] professor John Laughnan.<ref name="DLLarson"/> He was investigating two specific [[gene]]s in sweet corn, one of which, the ''sh2'' mutation ({{UniProt|P55241}}, a [[Glucose-1-phosphate adenylyltransferase]]), caused the corn to shrivel when dry.  After further investigation, Laughnan discovered that the endosperm of ''sh2'' sweet corn kernels store less starch and from 4 to 10 times more sugar than normal ''su'' sweet corn.<ref name="DLLarson"/>


Illinois Foundation Seeds Inc. was the first seed company to release a supersweet corn and it was called 'Illini Xtra Sweet', but widespread use of supersweet hybrids did not occur until the early 1980s. The popularity of supersweet corn rose due to its long shelf life and large sugar content when compared to conventional sweet corn.<ref name=ARWT/> This has allowed the long-distance shipping of sweet corn and has enabled manufacturers to can sweet corn without adding extra sugar or salt.{{Citation needed|date=January 2021}} Breeding has resolved the germination rate issue, but it is still generally true that ''sh2'' corn is less juicy than their ''su'' counterparts. ''sh2-i'' ("shrunken2-intermediate") cultivars under development exploits a different mutation on the same gene to try and create varieties that are both juicy and sweet.<ref name=ARWT/>
Illinois Foundation Seeds Inc. was the first seed company to release a supersweet corn named 'Illini Xtra Sweet', but widespread use of supersweet hybrids did not occur until the early 1980s.{{cn|date=July 2025}} The common use of supersweet corn rose due to its long shelf life and large sugar content when compared to conventional sweet corn.  This has allowed the long-distance shipping of sweet corn and has enabled manufacturers to can sweet corn without adding extra sugar or salt.{{Citation needed|date=January 2021}} Breeding has resolved the germination rate issue, but it is still generally true that ''sh2'' corn is less juicy than their ''su'' counterparts. ''sh2-i'' ("shrunken2-intermediate") cultivars under development exploits a different mutation on the same gene to create varieties that are both juicy and sweet.{{cn|date=July 2025}}


The third gene mutation to be discovered is the ''se'' (or ''se1'') for "sugary enhanced" allele, responsible for so-called "Everlasting Heritage" cultivars, such as 'Kandy Korn'.  Cultivars with the ''se'' alleles have a longer storage life and contain 12–20% sugar.{{Citation needed|date=January 2021}} The gene for ''Se1'' has been located.<ref>{{cite journal |last1=Zhang |first1=Xia |last2=Mogel |first2=Karl J. Haro von |last3=Lor |first3=Vai S. |last4=Hirsch |first4=Candice N. |last5=De Vries |first5=Brian |last6=Kaeppler |first6=Heidi F. |last7=Tracy |first7=William F. |last8=Kaeppler |first8=Shawn M. |title=Maize sugary enhancer1 ( se1 ) is a gene affecting endosperm starch metabolism |journal=Proceedings of the National Academy of Sciences |date=8 October 2019 |volume=116 |issue=41 |pages=20776–20785 |doi=10.1073/pnas.1902747116|pmid=31548423 |pmc=6789923 |bibcode=2019PNAS..11620776Z |doi-access=free }}</ref>
The third gene mutation to be discovered is the ''se'' (or ''se1'') for "sugary enhanced" allele, responsible for so-called "Everlasting Heritage" cultivars, such as 'Kandy Korn'.  Cultivars with the ''se'' alleles have a longer storage life and contain 12–20% sugar.{{Citation needed|date=January 2021}} The gene for ''Se1'' has been located.<ref>{{cite journal |last1=Zhang |first1=Xia |last2=Mogel |first2=Karl J. Haro von |last3=Lor |first3=Vai S. |last4=Hirsch |first4=Candice N. |last5=De Vries |first5=Brian |last6=Kaeppler |first6=Heidi F. |last7=Tracy |first7=William F. |last8=Kaeppler |first8=Shawn M. |title=Maize sugary enhancer1 ( se1 ) is a gene affecting endosperm starch metabolism |journal=Proceedings of the National Academy of Sciences |date=8 October 2019 |volume=116 |issue=41 |pages=20776–20785 |doi=10.1073/pnas.1902747116|pmid=31548423 |pmc=6789923 |bibcode=2019PNAS..11620776Z |doi-access=free }}</ref>
[[File:Sweet Corn.JPG|200px|thumb|Cooking turns yellow sweet corn golden]]
 
[[File:Sweet Corn.JPG|thumb|200px|Cooking turns yellow sweet corn golden]]


All of the alleles responsible for sweet corn are [[recessive]], so it must be isolated from other corn, such as field corn and [[popcorn]], that release pollen at the same time; the [[endosperm]] develops from genes from both parents, and [[heterozygous]] kernels will be tough and starchy. The ''se'' and ''su'' alleles do not need to be isolated from each other. However supersweet cultivars containing the ''sh2'' allele must be grown in isolation from other cultivars to avoid cross-[[pollination]] and resulting starchiness, either in space (various sources quote minimum quarantine distances from 100 to 400 feet or 30 to 120 m) or in time (i.e., the supersweet corn does not pollinate at the same time as other corn in nearby fields).{{Citation needed|date=January 2021}}
All of the alleles responsible for sweet corn are [[recessive]], so it must be isolated from other corn, such as field corn and [[popcorn]], that release pollen at the same time; the [[endosperm]] develops from genes from both parents, and [[heterozygous]] kernels will be tough and starchy. The ''se'' and ''su'' alleles do not need to be isolated from each other. However supersweet cultivars containing the ''sh2'' allele must be grown in isolation from other cultivars to avoid cross-[[pollination]] and resulting starchiness, either in space (various sources quote minimum quarantine distances from 100 to 400 feet or 30 to 120 m) or in time (i.e., the supersweet corn does not pollinate at the same time as other corn in nearby fields).{{Citation needed|date=January 2021}}
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==References==
==References==
{{Reflist}}
{{Reflist}}
{{Commons category|position=left|Maize|<br />Maize}}
{{Wikispecies|Zea mays}}
 
{{Corn}}
{{corn|state=collapsed}}


{{Authority control}}
==External links==
* [http://www.maizegdb.org/ Maize Genetics and Genomics Database]
* [http://maizecoop.cropsci.uiuc.edu/ Maize Genetics Cooperation Stock Center]
* {{GRIN}}


[[Category:Maize varieties]]
[[Category:Maize]]
[[Category:Vegetables]]
[[Category:Vegetables]]
[[Category:Crops originating from indigenous Americans]]
[[Category:Crops originating from indigenous Americans]]

Latest revision as of 00:41, 14 November 2025

Template:Short description Template:Use American English Template:Use dmy dates Script error: No such module "Infobox".Template:Template other

Sweet corn (Zea mays convar. saccharata var. rugosa),[1] also called sweetcorn, sugar corn and pole corn, is a variety of maize grown for human consumption with a relatively 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. Sweet corn is picked when still immature (the milk stage) and prepared and eaten as a vegetable, unlike field corn, which is harvested when the kernels are dry and mature (dent stage).[2] Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.

It is one of the six major types of corn, the others being dent corn, flint corn, pod corn, popcorn, and flour corn.[3]

Template:Toclimit

History

File:YoungSweetCorn.jpg
Young sweet corn
File:MatureSweetCorn.jpg
The same rows of corn 41 days later at maturity

In 1493, Christopher Columbus returned to Europe with corn seeds, although this revelation did not succeed due to inadequate education of how to produce corn. Sweet corn occurs as a spontaneous mutation in field corn and was grown by several Native American tribes. The European cultivation of sweet corn occurred when the Iroquois tribes grew the first recorded sweet corn (called 'Papoon') for European settlers in 1779.[4] It soon became a popular food in the southern and central regions of the United States.

Open pollinated cultivars of white sweet corn started to become widely available in the United States in the 19th century. Two of the most enduring cultivars, still available today, are 'Country Gentleman' (a Shoepeg corn with small kernels in irregular rows) and 'Stowell's Evergreen'.[5]

Sweet corn production in the 20th century was influenced by the following key developments:

  • hybridization allowed for more uniform maturity, improved quality and disease resistance
    • In 1933 'Golden Cross Bantam' was released. It is significant for being the first successful single-cross hybrid and the first specifically developed for disease resistance (Stewart's wilt in this case).[6]
  • identification of the separate gene mutations responsible for sweetness in corn and the ability to breed cultivars based on these characteristics:
    • su (normal sugary)
    • se (sugary enhanced, originally called Everlasting Heritage)
    • sh2 (shrunken-2)[7]

There are dozens of sweet corn cultivars.[8]

Structure

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File:Sweet Corns.jpg
Loose kernels of sweet corn

The fruit of the sweet corn plant is the corn kernel, a type of fruit called a caryopsis. The ear is a collection of kernels on the cob. Because corn is a monocot, there is always an even number of rows of kernels.Template:Explain The ear is covered by tightly wrapped leaves called the husk. Silk is the name for the pistillate flowers, which emerge from the husk. The husk and silk are removed by hand, before boiling but not necessarily before roasting, in a process called husking or shucking.[9]Script error: No such module "Unsubst".

Consumption

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File:Vegan Garden Corn Chowder with Chives (cropped).jpg
Corn chowder
File:Succotash SJTaylor 28Aug2020.jpg
Succotash combines cooked sweet corn, lima beans, and okra

In most of Latin America, sweet corn is traditionally eaten with beans. Although both corn and beans contain all 9 essential amino acids, eating a wide variety of foods in one day that includes grains and beans ensures the right balance of essential amino acids.[10] In Brazil, sweet corn cut off from the cobs is generally eaten with peas (where this combination, given the practicality of steamed canned grains in an urban diet, is a frequent addition to diverse meals such as salads, stews, seasoned white rice, risottos, soups, pasta, and whole sausage hot dogs).Script error: No such module "Unsubst".

In Malaysia, there exists a variety unique to the Cameron Highlands named "pearl corn". The kernels are glossy white, resembling pearls, and can be eaten raw off the cob, although they are often boiled in water and salt.[11]

In the Philippines, boiled sweet corn kernels are served hot with margarine and cheese powder as an inexpensive snack sold by street vendors.[12]

Similarly, sweet corn in Indonesia is traditionally ground or soaked with milk, which makes available the B vitamin niacin in the corn, the absence of which would otherwise lead to pellagra. Cheese and condensed milk are added to sweet corn in the snack jasuke, short for jagung susu keju.

In Brazil, a combination of ground sweet corn and milk is also the basis of various well-known dishes, such as pamonha and the pudding-like dessert Script error: No such module "Lang"., while sweet corn eaten directly off the cob tends to be served with butter.Script error: No such module "Unsubst".

In Europe and Asia sweet corn is often used as a pizza topping or in salads. Corn on the cob is a sweet corn cob that has been boiled, steamed, or grilled whole; the kernels are then cut off and eaten or eaten directly off the cob. Creamed corn is sweet corn served in a milk or cream sauce. Sweet corn can also be eaten as baby corn. Corn soup can be made adding water, butter and flour, with salt and pepper for seasoning.

In the United States, sweet corn is eaten as a steamed vegetable or on the cob, and is usually served with butter and salt. It can be found in Tex-Mex cooking in chili, tacos, and salads. Corn mixed and cooked with lima beans is one form of succotash. Sweet corn is one of the most popular vegetables in the United States, being most popular in the southern and central regions of the country, and can be purchased either fresh, canned, or frozen. Sweet corn ranks among the top ten vegetables in value and per capita consumption. Template:Nutritionalvalue

Nutrition

Cooked (boiled) yellow sweet corn is 73% water, 21% carbohydrates, 3% protein, and 1% fat (table). In a reference amount of Template:Cvt, yellow sweet corn supplies 96 calories, 2.4 grams of dietary fiber, and is a moderate source (11-16% of the Daily Value) of the B vitamins, niacin and pantothenic acid, with no other micronutrients in significant content (table).

Sucrose represents 60% of the sugars in cooked yellow sweet corn (table). According to the Ontario government agency, Foodland Ontario, the sugar content of traditional corn is about 9-16%, compared to 14-44% in sweet corn varieties.[8]

Cultivars

Script error: No such module "Labelled list hatnote". Open pollinated (non-hybrid) corn has largely been replaced in the commercial market by sweeter, earlier hybrids, which also have the advantage of maintaining their sweet flavor longer. su cultivars are best when cooked within 30 minutes of harvest. Despite their short storage life, many open-pollinated cultivars such as 'Golden Bantam' remain popular for home gardeners and specialty markets or are marketed as heirloom seeds. Although less sweet, they are often described as more tender and flavorful than hybrids.Script error: No such module "Unsubst".

Genetics

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File:Sweet White Corn.jpg
Cut white sweet corn. "Shoepeg" is a popular cultivar from the 1900s.

Early cultivars, including those used by Native Americans, were the result of the mutant su ("sugary") or su1 (Template:UniProt) allele of an isoamylase.[4]

Supersweet corn are cultivars of sweet corn which produce higher than normal levels of sugar developed by University of Illinois at Urbana–Champaign professor John Laughnan.[7] He was investigating two specific genes in sweet corn, one of which, the sh2 mutation (Template:UniProt, a Glucose-1-phosphate adenylyltransferase), caused the corn to shrivel when dry. After further investigation, Laughnan discovered that the endosperm of sh2 sweet corn kernels store less starch and from 4 to 10 times more sugar than normal su sweet corn.[7]

Illinois Foundation Seeds Inc. was the first seed company to release a supersweet corn named 'Illini Xtra Sweet', but widespread use of supersweet hybrids did not occur until the early 1980s.Script error: No such module "Unsubst". The common use of supersweet corn rose due to its long shelf life and large sugar content when compared to conventional sweet corn. This has allowed the long-distance shipping of sweet corn and has enabled manufacturers to can sweet corn without adding extra sugar or salt.Script error: No such module "Unsubst". Breeding has resolved the germination rate issue, but it is still generally true that sh2 corn is less juicy than their su counterparts. sh2-i ("shrunken2-intermediate") cultivars under development exploits a different mutation on the same gene to create varieties that are both juicy and sweet.Script error: No such module "Unsubst".

The third gene mutation to be discovered is the se (or se1) for "sugary enhanced" allele, responsible for so-called "Everlasting Heritage" cultivars, such as 'Kandy Korn'. Cultivars with the se alleles have a longer storage life and contain 12–20% sugar.Script error: No such module "Unsubst". The gene for Se1 has been located.[13]

File:Sweet Corn.JPG
Cooking turns yellow sweet corn golden

All of the alleles responsible for sweet corn are recessive, so it must be isolated from other corn, such as field corn and popcorn, that release pollen at the same time; the endosperm develops from genes from both parents, and heterozygous kernels will be tough and starchy. The se and su alleles do not need to be isolated from each other. However supersweet cultivars containing the sh2 allele must be grown in isolation from other cultivars to avoid cross-pollination and resulting starchiness, either in space (various sources quote minimum quarantine distances from 100 to 400 feet or 30 to 120 m) or in time (i.e., the supersweet corn does not pollinate at the same time as other corn in nearby fields).Script error: No such module "Unsubst".

Modern breeding methods have also introduced cultivars incorporating multiple gene types:

  • sy (for synergistic) adds the sh2 gene to some kernels (usually 25%) on the same cob as a se base (either homozygous or heterozygous)
  • augmented sh2 adds the se and su gene to a sh2 parent

Often seed producers of the sy and augmented sh2 types will use brand names or trademarks to distinguish these cultivars instead of mentioning the genetics behind them. Generally these brands or trademarks will offer a choice of white, bi-color and yellow cultivars which otherwise have very similar characteristics.Script error: No such module "Unsubst".

Genetically modified corn

Genetically modified sweet corn is available to commercial growers to resist certain insects or herbicides, or both. Such transgenic varieties are not available to home or small acreage growers due to protocols that must be followed in their production.[14]

See also

References

Template:Reflist Template:Sister project Template:Corn

External links

  1. ↑ Script error: No such module "Citation/CS1".
  2. ↑ Script error: No such module "citation/CS1".
  3. ↑ Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), The Oxford Encyclopedia of Food and Drink in America. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553.
  4. ↑ a b Schultheis, Jonathan R. "Sweet Corn Production." North Carolina Cooperative Extension Service, North Carolina State University. Revised 12/94.
  5. ↑ Script error: No such module "citation/CS1".
  6. ↑ Script error: No such module "citation/CS1".
  7. ↑ a b c Script error: No such module "Citation/CS1".
  8. ↑ a b Script error: No such module "citation/CS1".
  9. ↑ Script error: No such module "Citation/CS1".
  10. ↑ Gardner CD, Hartle JC, Garrett RD, Offringa LC, Wasserman AS. (2019) Maximizing the intersection of human health and the health of the environment with regard to the amount and type of protein produced and consumed in the United States. Nutrition Reviews 77(4):197–215. doi:10.1093/nutrit/nuy073
  11. ↑ Script error: No such module "citation/CS1".
  12. ↑ Script error: No such module "citation/CS1".
  13. ↑ Script error: No such module "Citation/CS1".
  14. ↑ Script error: No such module "citation/CS1".
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