Back in the day, when Silver Queen sweet corn became widely available, it was transformational for corn on the cob lovers. Sweet corn differs from field corn it the actual amount of sugar versus starch it contains when mature. There is a mutant gene, referred to as the su gene that’s responsible for this wonderful difference. As soon as you pick sweet corn, the sugar starts converting to strach. Now a days there are many, many varieties with longer lasting sugar content, but the traditional mantra in the first silver queen days was to get the pot of water boiling, pick the corn, shuck it while you ran back to the house and pop it in the pot. Take it out, butter lavishly, and add salt and pepper to taste. Plan on three ears for each person, minimum.
A revolution for corn lovers
