Sweet corn is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature, sweet corn is picked when immature and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.
Sweet corn occurs as a spontaneous mutation in field corn and was grown by several Native American tribes. The Iroquois gave the first recorded sweet corn (called Papoon) to European settlers in 1779. It soon became a popular food in southern and central regions of the United States.
Open pollenated varieties of white sweet corn started to become widely available in the United States in the 19th century. Two of the most enduring varieties, still available today, are Country Gentleman, which is a shoepeg corn with small, white kernels in irregular rows and and Stowell’s Evergreen. My personal, and very unscientific, research indicates that Kandy Korn is one of the more popular varieties here in West Virginia.
Sweet corn production in the 20th century was influenced by hybridization, which allowed for more uniform maturity and improved quality and disease resistance. Identification of the separate gene mutations responsible for sweetness in corn and the ability to breed varieties based on these characteristics include su (normal sugary); se (sugary enhanced) and sh2 (shrunken-2). There are currently hundreds of varieties with more being developed constantly.
Corn Cakes
Ingredients:
- 2 Eggs, beaten
- ¼ cup Flour
- ¼ teaspoon Salt
- Pepper to taste
- 2 cups uncooked Corn, cut from the cob
- ½ cup Scallions, chopped
- ⅓ cup Red Bell Pepper, diced
- 1 tablespoon Oil
- Sour Cream
- Salsa
In a large bowl, mix together the eggs, salt, pepper, corn, scallions and red pepper. Add flour and stir to thoroughly combine.
Heat oil in a large skillet over medium heat. Drop corn mixture by spoonfuls into the skillet to form individual cakes, approximately 3 inches in diameter. Cook for 2-3 minutes on each side, until golden. Serve with sour cream and/or salsa, if desired.
Savor! West Virginia 