13 Facts About Sweet corn

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 in the immature and prepared and eaten as a vegetable, rather than field corn, which is harvested when the kernels are dry and mature .

Sweet corn occurs as a spontaneous mutation in field corn and was grown by several Native American tribes.

Open pollinated cultivars of white sweet corn started to become widely available in the United States in the 19th century.

Fruit of the sweet corn plant is the corn kernel, a type of fruit called a caryopsis.

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In Brazil, sweet corn cut off from the cobs is generally eaten with peas .

Sweet corn is one of the most popular vegetables in the United States.

Frozen cut Sweet corn is exceeded only by frozen potato products while frozen Sweet corn on the cob is 4th following peas.

Open pollinated corn has largely been replaced in the commercial market by sweeter, earlier hybrids, which have the advantage of maintaining their sweet flavor longer.

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.

The popularity of supersweet corn rose due to its long shelf life and large sugar content when compared to conventional sweet corn.

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.

Genetically modified sweet corn is available to commercial growers to resist certain insects or herbicides, or both.