Description

Sweet corn is a beloved summer classic, famous for its golden kernels that burst with sugary juice. Unlike field corn used for flour, sweet corn is picked while the kernels are in their “milk stage,” ensuring a tender texture and high sugar content. Whether grilled on the cob with butter, shucked into a fresh salsa, or boiled for a backyard BBQ, it is the ultimate taste of sunshine.

Corn originated in Central America (modern-day Mexico) nearly 10,000 years ago from a wild grass called teosinte. While various types of corn were staples for Indigenous peoples for millennia, the specific “sweet” mutation—which prevents sugar from turning into starch—was first recorded by European settlers in the late 1700s after being gifted by the Iroquois people.

Sweet corn is the star of the Summer season. It thrives in heat and is typically harvested from July through September. Because its sugars begin turning to starch the moment it is picked, it is best enjoyed as close to the harvest date as possible for maximum sweetness.