of sweet corn
Sweet corn provides moderate amounts of carbohydrates and B vitamins (especially folate and thiamine), along with fiber and lutein (an important antioxidant for eye health). Contains roughly 15–17g of carbohydrates per medium ear, with 2–3g of protein and minimal fat.
About
Sweet corn (Zea mays var. saccharata) is a mutant variety of maize developed through selective breeding to accumulate higher levels of sugars in the kernel. Unlike field corn, which is harvested at physiological maturity when starches dominate, sweet corn is picked while still in the milk stage—typically 20 days after pollination—when kernels contain 5-8 times more sugar and less starch than field varieties. The kernels range from pale yellow to deep golden, cream, or bicolor, with tender kernels that release milky liquid when punctured. The flavor is distinctly sweet, tender, and buttery when fresh, with variations depending on cultivar: some are super-sweet (sh2), others are normal sugary (su), and some exhibit enhanced sweetness genes (se).
Culinary Uses
Sweet corn is a versatile vegetable enjoyed globally, most commonly boiled, grilled, or roasted on the cob. In American cuisine, it appears in succotash, corn pudding, creamed corn, and cornbread. Mexican cuisine features it in elote (grilled corn with mayo and cheese), esquites (corn salad), and tamales. Sweet corn kernels are also used in soups, salads, salsas, risottos, and polenta. Fresh kernels can be stripped from the cob and frozen or canned for year-round use. The tender cob itself yields corn stock when simmered, while corn silks are sometimes brewed as tea.