Sweet corn, commonly known as sugar corn and pole corn, is a type of maize grown for human consumption that has high sugar content. Its scientific name is Zea mays convar. saccharata var. rugosa. The genes that regulate the conversion of sugar to starch inside the corn kernel's endosperm have a naturally occurring recessive mutation, which is the cause of sweet corn. Unlike field corn, which is gathered when the kernels are dried, and ripe, sweet corn is harvested when it is still immature (milk stage) and prepared and consumed as a vegetable (dent stage). Since the maturity process involves the conversion of sugar to starch, sweet corn does not keep well and must be consumed right away to avoid the kernels becoming tough and starchy.
It is one of the six main varieties of maize, along with dent, flint, pod, popcorn, and flour corn.
Many Native American cultures grew sweet corn, which develops spontaneously in field corn. The first sweet corn (known as "papoon") was given to European settlers by the Iroquois in 1779, and it quickly gained popularity in the southern and central parts of the United States.
In the 19th century, open-pollinated cultivars of white sweet corn began to be commercially accessible in the United States. The varieties "Country Gentleman" (a Shoepeg corn with small kernels in crooked rows) and "Stowell's Evergreen" are two of the most resilient and are still readily available.
The following significant advancements in the 20th century affected the production of sweet corn:
Hybridization produced more consistently mature plants, better quality, and disease resistance.
Golden Cross Bantam was published in 1933. Being the first successful single-cross hybrid and the first plant created particularly for disease resistance, it is noteworthy.
Locating the distinct gene mutations that cause maize to be sweet and able to develop cultivars with these traits:
• su (typical sugary) (normal sugary)
• se (sugary enhanced, originally dubbed Everlasting Heritage) (sugary enhanced, originally called Everlasting Heritage)
• sh2 (shrunken-2) (shrunken-2)
There are hundreds of cultivars presently, and more are continually being created.
Do not be deceived by the sweetness. Making the switch to whole-grain maize products over foods made with processed white flour can improve gut health and reduce your risk of developing conditions like cancer, heart disease, and type 2 diabetes.
Because maize contains fiber, it keeps you fuller between meals. Additionally, it nourishes the beneficial bacteria in your digestive system, which could help prevent colon cancer. Diverticulitis, a disorder that results in pouches in the walls of your colon, may also be prevented by popcorn. Men who consumed more popcorn had a lower risk of developing a diverticular illness, some studies suggest.
Vitamin C, an antioxidant that helps shield your cells from harm and fends off diseases like cancer and heart disease, is abundant in corn. The carotenoids lutein and zeaxanthin, which are beneficial for eye health and aid in preventing cataract development, are abundant in yellow corn. In smaller proportions, corn also contains magnesium and potassium, as well as vitamins B, E, and K.
Color matters when it comes to nutrients. The natural compounds known as phytonutrients, which contain antioxidants, are found in plant pigments. Because of this, blue or purple maize has more antioxidants than white or yellow corn. (These darker-colored varieties of corn are available in taco or chip shells.)
How to Cook and Keep Corn :-
Corn on the cob can be boiled, steamed, roasted, or grilled. For grilling and roasting, leave the husk on. Put corn in the microwave for 2 minutes per ear for a quicker cooking method. This vegetable also adds a robust flavor to soups, stews, and casseroles.
Take caution when topping your corn. Butter will increase the calorie and fat content of the ear. As a substitute, add a squeeze of lime, a teaspoon of olive oil, or a sprinkle of smoky paprika or chile powder for flavor. On popcorn, the same seasonings can also be used in place of butter.
Fresh corn can be substituted for canned or frozen corn when speed is of the essence. Just be sure there isn't any more salt, butter, or cream by looking at the nutrition label. If you serve corn within five days of purchasing it, it will taste the sweetest. If you can't cook it right away, store the cobs in the refrigerator with the husks still on. They can stay fresh in the cold for up to five days.
Corn is another excellent food to consume more of:
In one ear of sweet corn, you get these nutrients per serving:
Protein: 3 grams (g)
Fat: 1 g
Carbohydrates: 19 g
Fiber: 2 g
Sugars: 6 g
Vitamin C: 7 milligrams (mg)