Sweet corn, botanically known as Zea mays convar is a specie of maize with a high sugar content. Sweet corn occurs due to natural recessive mutation taking place in the genes that control the conversion of sugar into starch within the endosperm of the corn. Sweet corns are often harvested while they are still immature and are consumed as vegetables unlike the field corns (mature corns) that are graded and consumed as grain.
Sweet corns are best enjoyed when they are eaten fresh however they can be preserved frozen or by canning so as to prevent the kernels from becoming hard and toughened. Originally, sweet corns were grown by Native American descendants before spreading to other parts of the world. The kernel is known as the fruit while the ear is an assemblage of kernels on the cob. The ears are covered with tightly wrapped leaves known as the husk while silk is the flower that emerges from the husk.
Most people prefer removing the husk and silk before boiling or roasting but I sometimes boil or roast them all together with the husk and silks and believe me, this style of preparation also gives the corns some very unique taste. Sweet corns are rich source of potassium, carbohydrate, dietary fiber, protein, Vitamin C, Iron, Vitamin B-6 and Magnesium. Sweet corns are notable for their unique luscious and palatable tastes are just a perfect side dish for any main meal. Boiled sweet corn on the cob recipe is super easy to adopt and by just adding a pinch of salt to these corns while cooking them greatly enhances their tastes.