| Sweet corn | |
|---|---|
 Husked sweet corn | |
| Species | Zea mays convar.saccharata var.rugosa |
| Origin | United States |
Sweet corn (Zea mays convar.saccharata var.rugosa),[1] also calledsweetcorn,sugar corn andpole corn, is a variety ofmaize grown for human consumption with a relatively highsugar content.
Sweet corn is the result of a naturally occurringrecessivemutation in the genes which control conversion of sugar tostarch inside theendosperm of the corn kernel. Sweet corn is picked when still immature (the milk stage) and prepared and eaten as avegetable, unlikefield corn, which is harvested when the kernels are dry and mature (dent stage).[2] 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.
It is one of the six major types of corn, the others beingdent corn,flint corn,pod corn,popcorn, andflour corn.[3]
In 1493, Christopher Columbus returned to Europe with corn seeds, although this revelation did not succeed due to inadequate education of how to produce corn. Sweet corn occurs as a spontaneous mutation infield corn and was grown by severalNative American tribes. The European cultivation of sweet corn occurred when theIroquois tribes grew the first recorded sweet corn (called 'Papoon') for European settlers in 1779.[4] It soon became a popular food in the southern and central regions of the United States.
Open pollinatedcultivars of white sweet corn started to become widely available in the United States in the 19th century. Two of the most enduring cultivars, still available today, are 'Country Gentleman' (aShoepeg corn with small kernels in irregular rows) and 'Stowell's Evergreen'.[5]
Sweet corn production in the 20th century was influenced by the following key developments:
There are dozens of sweet corn cultivars.[8]
Thefruit of the sweet corn plant is the cornkernel, a type of fruit called acaryopsis. Theear is a collection of kernels on thecob. Because corn is amonocot, there is always an even number of rows of kernels.[further explanation needed] The ear is covered by tightly wrapped leaves called thehusk.Silk is the name for thepistillate flowers, which emerge from the husk. The husk and silk are removed by hand, before boiling but not necessarily before roasting, in a process calledhusking orshucking.[9][citation needed]
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In most ofLatin America, sweet corn is traditionally eaten with beans. Although both corn and beans contain all 9 essential amino acids, eating a wide variety of foods in one day that includes grains and beans ensures the right balance of essential amino acids.[10] InBrazil, sweet corn cut off from the cobs is generally eaten withpeas (where this combination, given the practicality of steamed canned grains in an urban diet, is a frequent addition to diverse meals such as salads, stews, seasoned white rice, risottos, soups, pasta, and whole sausage hot dogs).[citation needed]
In Malaysia, there exists a variety unique to theCameron Highlands named "pearl corn". The kernels are glossy white, resembling pearls, and can be eaten raw off the cob, although they are often boiled in water and salt.[11]
In the Philippines, boiled sweet corn kernels are served hot withmargarine andcheese powder as an inexpensive snack sold by street vendors.[12]
Similarly, sweet corn inIndonesia is traditionally ground or soaked withmilk, which makes available theB vitaminniacin in the corn, the absence of which would otherwise lead topellagra. Cheese and condensed milk are added to sweet corn in the snackjasuke, short forjagung susu keju.
In Brazil, a combination of ground sweet corn and milk is also the basis of various well-known dishes, such aspamonha and the pudding-like dessertcurau, while sweet corn eaten directly off the cob tends to be served with butter.[citation needed]
In Europe and Asia sweet corn is often used as apizza topping or insalads.Corn on the cob is a sweet corn cob that has been boiled, steamed, or grilled whole; the kernels are then cut off and eaten or eaten directly off the cob.Creamed corn is sweet corn served in a milk or cream sauce. Sweet corn can also be eaten asbaby corn.Corn soup can be made adding water, butter and flour, with salt and pepper for seasoning.
In the United States, sweet corn is eaten as a steamed vegetable or on the cob, and is usually served with butter and salt. It can be found in Tex-Mex cooking in chili, tacos, and salads. Corn mixed and cooked withlima beans is one form ofsuccotash. Sweet corn is one of the most popular vegetables in the United States, being most popular in the southern and central regions of the country, and can be purchased either fresh, canned, or frozen. Sweet corn ranks among the top ten vegetables in value and per capita consumption.
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 96 kcal (400 kJ) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
21 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 4.54 g 2.74 g 0.84 g 0.79 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 2.4 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
1.5 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
3.4 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 73.4 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[13] except for potassium, which is estimated based on expert recommendation from theNational Academies.[14] | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Cooked (boiled) yellow sweet corn is 73% water, 21%carbohydrates, 3%protein, and 1%fat (table). In a reference amount of 100 g (3.5 oz), yellow sweet corn supplies 96calories, 2.4 grams ofdietary fiber, and is a moderate source (11-16% of theDaily Value) of theB vitamins,niacin andpantothenic acid, with no othermicronutrients in significant content (table).
Sucrose represents 60% of the sugars in cooked yellow sweet corn (table). According to theOntario government agency,Foodland Ontario, the sugar content of traditional corn is about 9-16%, compared to 14-44% in sweet corn varieties.[8]
Open pollinated (non-hybrid) corn has largely been replaced in the commercial market by sweeter, earlier hybrids, which also have the advantage of maintaining their sweet flavor longer.su cultivars are best when cooked within 30 minutes of harvest. Despite their short storage life, many open-pollinated cultivars such as 'Golden Bantam' remain popular for home gardeners and specialty markets or are marketed asheirloom seeds. Although less sweet, they are often described as more tender and flavorful than hybrids.[citation needed]
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Early cultivars, including those used by Native Americans, were the result of the mutantsu ("sugary") orsu1 (O22637)allele of anisoamylase.[4]
Supersweet corn are cultivars of sweet corn which produce higher than normal levels of sugar developed byUniversity of Illinois at Urbana–Champaign professor John Laughnan.[7] He was investigating two specificgenes in sweet corn, one of which, thesh2 mutation (P55241, aGlucose-1-phosphate adenylyltransferase), caused the corn to shrivel when dry. After further investigation, Laughnan discovered that the endosperm ofsh2 sweet corn kernels store less starch and from 4 to 10 times more sugar than normalsu sweet corn.[7]
Illinois Foundation Seeds Inc. was the first seed company to release a supersweet corn named 'Illini Xtra Sweet', but widespread use of supersweet hybrids did not occur until the early 1980s.[citation needed] The common use of supersweet corn rose due to its long shelf life and large sugar content when compared to conventional sweet corn. This has allowed the long-distance shipping of sweet corn and has enabled manufacturers to can sweet corn without adding extra sugar or salt.[citation needed] Breeding has resolved the germination rate issue, but it is still generally true thatsh2 corn is less juicy than theirsu counterparts.sh2-i ("shrunken2-intermediate") cultivars under development exploits a different mutation on the same gene to create varieties that are both juicy and sweet.[citation needed]
The third gene mutation to be discovered is these (orse1) for "sugary enhanced" allele, responsible for so-called "Everlasting Heritage" cultivars, such as 'Kandy Korn'. Cultivars with these alleles have a longer storage life and contain 12–20% sugar.[citation needed] The gene forSe1 has been located.[15]
All of the alleles responsible for sweet corn arerecessive, so it must be isolated from other corn, such as field corn andpopcorn, that release pollen at the same time; theendosperm develops from genes from both parents, andheterozygous kernels will be tough and starchy. These andsu alleles do not need to be isolated from each other. However supersweet cultivars containing thesh2 allele must be grown in isolation from other cultivars to avoid cross-pollination and resulting starchiness, either in space (various sources quote minimum quarantine distances from 100 to 400 feet or 30 to 120 m) or in time (i.e., the supersweet corn does not pollinate at the same time as other corn in nearby fields).[citation needed]
Modern breeding methods have also introduced cultivars incorporating multiple gene types:
Often seed producers of thesy andaugmented sh2 types will use brand names or trademarks to distinguish these cultivars instead of mentioning the genetics behind them. Generally these brands or trademarks will offer a choice of white, bi-color and yellow cultivars which otherwise have very similar characteristics.[citation needed]
Genetically modified sweet corn is available to commercial growers to resist certain insects or herbicides, or both. Such transgenic varieties are not available to home or small acreage growers due to protocols that must be followed in their production.[16]
