While grain corn is known as an ancient crop, dating back at least 8000 years, sweet corn has been only grown for a few hundred years. There is some evidence that sweet corn was domesticated in central NY before 1600, perhaps by the Iroquois Indians, who were then raising sweet corn along the headwaters of the Susquehanna River. It didn't become widely grown, however, until after the Civil War. And now, it is one of the first vegetables we think of when we think of summer. Sweet corn has become almost synonymous with July 4th and summertime barbecues.
New York is 4th in the nation in fresh market and processing sweet corn production. While nothing beats fresh corn off the cob, frozen or canned corn is great in the off-season. Canned sweet corn is America's most popular preserved vegetable. NY-grown sweet corn is available canned in many local supermarkets.

Check out your region's GUIDE TO FARM FRESH FOODS** for locations of U-pick farm and roadside stands.

Sweet corn types vary in color (white, yellow, or a mix of both) and sugar levels. Not all sweet corn is equally sweet! The old fashioned sweet corn (called sugary types, like Silver Queen and Butter and Sugar) has been a longtime mainstay of roadside stands and farmers' markets. Many new varieties of sweet corn produced in NY for local consumption are the sugary enhanced types- they have higher sugars than the old fashioned types and tend to last longer. The supersweet types start out with a very high sugar content at harvest and tend to hold their sweetness through shipping and storage. Ask for some of these different sweet corns at your local market and taste the diversity NY growers provide!

Interesting Facts:

	Corn is an ancient crop dating back at least 8000 years.
	Sweet corn may have been domesticated in central NY, perhaps by the Iroquois, before 1600.
	NY is 4th in the nation in fresh market and processing sweet corn production.
	Sweet corn comes in different types with varying levels of sweetness, ranging from sugary with the lowest to supersweet with the highest amount of sugar.
	Look for fresh picked, unhusked, well-filled-out ears with plump, milky kernels.
	Eat the corn as soon as possible (why would you want to wait?)
	Keep the corn cool and in a bag until ready to enjoy.
	Fresh sweet corn is great on the cob or off, grilled, roasted, or boiled.
	Perfect for barbecues! Easy to prepare! Always delicious!

Side Bar:

	Look for fresh picked, unhusked, well-filled-out ears with plump, milky kernels.
	Eat the corn as soon as possible (why would you want to wait?)
	Keep the corn cool and in a bag until ready to enjoy.
	Fresh sweet corn is great on the cob or off, grilled, roasted, or boiled.
	Perfect for barbeques! Easy to prepare! Always delicious!

Eating - Now That's Easy!
Grilled corn on the cob of course! Either throw the corn in its husk right on the grill, or husk the corn first and wrap it in tin foil. You can soak the unhusked corn in water for a short time before grilling, so that it steams more than roasts.

Cut the kernels off the cob and use them in soup, stir fries, or corn bread. Save the cobs to make a soup stock! Cut the cobs in half and combine in a pot with water. Cover and bring to boil, then reduce to a simmer. Let simmer for about 20 min and discard the cobs. Use in any of your summer soups for a mild sweet stock.

Nutritional Value
At its peak, sweet corn contains 5-14 % sugar (depending on variety). A half-cup serving contains about a quarter of the RDA for folic acid and small amounts of vitamin C magnesium, phosphorus and thiamin. Sweet corn is a moderate source of fiber and starch.

Best Way to Store
Eat sweet corn as close to picking and purchasing as possible for maximum sweetness. Store with husks in a plastic bag in the refrigerator until ready to cook. Can be eaten fresh in the summer, or frozen or canned for winter enjoyment.

Selection
Once picked, sweet corn starts losing its sweetness as sugars are converted to starch. So buying local sweet corn can ensure that it was picked recently. Buy corn that is cooled and misted and still in the husk so that the corn is crisp and sweet. Cooling corn helps slow down the loss of sugars, and misting helps keep the corn crisp. If you are not eating your fresh sweet corn right away, remove any long stems (shanks) or big outside leaves as these also take moisture out of the kernels. The ears should feel well-filled and plump. If you peel back the husk a little, the kernels should be smooth (no dents) and creamy-colored. If you can, pierce a kernel with your thumbnail; the liquid should be milky.

Sources:
Cutler, K.D. 1997. Burpee - The complete vegetable and herb gardener: a guide to growing your garden organically. Ellis, B.W. (ed). MacMillan. USA.
Stickland, S. 1998. Heirloom vegetables: a home gardener's guide to finding and growing vegetables from the past. Ryrie, C. (ed). Simon & Schuster Inc. USA.
Onstad, D. 1996. Whole foods companion: a guide for adventurous cooks, curious shoppers & lovers of natural foods. Chelsea Green Publishing Company, USA.