Corn, Sweet

History History Corn, also known as maize, is a cereal grain that was domesticated in Mesoamerica as many as 10,000-12,000 years ago. Corn is a member of the grass family and grew wild in what is modern-day Mexico. Native Americans grew corn as a crop and fertilized the seed by planting it with fish. The decaying fish contained nitrogen, which corn needs for good growth. The earliest known ears of corn were tiny, but centuries of breeding – first by Native Americans, then by early settlers, and later by modern scientists – resulted in bigger, fuller ears of corn and has made corn one of the world’s three leading grain crops. The production of sweet corn is done through a mutation of the sugary locus to achieve two times more sugar than field corn. Today several hundred sweet corn varieties are available. Source: California Foundation for Agriculture in the Classroom Season, Ripeness and Storage State Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Arizona                         California                         In-Season   Season April through December is corn season in California, while Arizona only harvests in November. Ripeness As soon as it is picked, corn’s sugar begins to convert to starch, which in turn, lessens the corn’s natural sweetness. The rule is: the less time from the field to the fire, the better. Sweet corn should be cooled as quickly as possible to prevent the loss of sugar. Fresh corn is best when used the same day it is picked. When purchasing corn, look for ears with bright green, snugly fitting husks and moist, golden brown silks. Kernels should be tender, plump and milky, and come all the way to the ear’s tip. Rows should be tightly spaced. Storage When corn supply is plentiful, buy extra and freeze. Remove husks and silks just before cooking. If storing, refrigerate unhusked, in a plastic bag up to 2 days.