Sweet corn (Zea mays var. rugosa) is a warm-season annual grass in the Poaceae family. It is a variety of maize selected for high sugar content in the kernels. Sweet corn is one of the most popular garden vegetables in North America.
Maize was domesticated in Mexico about 9,000 years ago from teosinte. Sweet corn varieties arose from genetic mutations that prevented the conversion of sugar to starch in the kernels. The first sweet corn varieties were documented in the 19th century. Modern varieties include shrunken (sh2) and supersweet types with extended sugar retention.
Sweet corn is consumed fresh, frozen, or canned. It is a carbohydrate-rich vegetable providing fiber and B vitamins. Corn is wind-pollinated and is grown in blocks of multiple short rows rather than single long rows to ensure adequate pollination.
Ears are harvested when the silks turn brown and the kernels exude a milky liquid when punctured. The sugar content begins converting to starch immediately after harvest, so sweet corn is consumed as soon as possible. For preservation, kernels are cut from the cob and frozen or canned.
Corn is a heavy feeder that requires fertile soil with high nitrogen. It has a shallow root system and requires consistent moisture. Weeding is critical during the first 6 weeks. Corn earworms are managed with Bacillus thuringiensis (Bt) or mineral oil applied to the tips of developing ears.