Sweet Corn

Hello, I’m Amanda McNulty with Clemson Extension and Making It Grow. When the variety Silver Queen came on the market, we thought we’d died and gone to heaven. It took sweet corn to a whole new level. Now there’re even sweeter corn types and the conversion of sugar to starch is slower, too, but I prefer the more complex flavors of those not super-sweet varieties. It’s true, you really need to cook them almost on the day they’re picked. If you grow you own, or have a farmer who lets you come to his fields, you can do that. When we moved to St. Matthews, lots of people planted just for friends and neighbors – we could eat a couple of ears right in the field; it’s amazingly tasty and tender, and we’d shuck more right in the field to take home and have for supper.