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Sweet Corn is descended from maize which was domesticated about 9000 years ago in what is now central Mexico. Around 1500 B.C.E. maize began to spread rapidly through the Americas, becoming a staple food for native cultures from North to South America and the Caribbean. Maize, or field corn as it is known today, was starchy and generally harvested when the kernels were dry and mature. The dried, starchy kernels could be stored for long periods before being ground into flour or meal.

Sweet corn developed from a spontaneous mutation in field corn and was grown by several native American tribes. The first recorded sweet corn was given to English settlers by the Iroquois in 1779. Sweet corn contains more sugars and fewer starches than field corn, and although it is unsuitable for flour, this deficiency is more than made up for by its delicious flavor when eaten when the kernels are plump, tender and juicy. Today sweet corn is a popular vegetable eaten around the world. Fresh corn on the cob is a summer staple at backyard picnics, county fairs, and farmer’s markets throughout North America.

When buying sweet corn, look for fresh, green ears which feel plump and heavy. Sweet corn should be kept refrigerated after picking, and is best eaten within a few days of harvest. The longer the corn is off the stalk, the more sugars convert to starch, so don’t buy more at one time than you can eat within a couple of days. For boiled corn, remove the husk just before cooking. For roasting corn on a grill or a campfire, soak the unhusked ears in water for 20 minutes and then husk just before eating. Delicious!