Sweet corn (i.e., corn on the cob) is best when the sugar content (which is naturally glucose, fructose, sucrose and maltose) is highest immediately upon picking. Sugars convert to starch if left on the plant too long, or gradually once picked. That’s why corn on the cob always tastes best if it was picked that morning. Field corn is grown for its starch content, and is used to make corn syrup and feed cattle. My family grows sweet corn. Enjoy!
July 10, 2015