SUMMER WOULDN'T BE THE SAME WITHOUT SWEET CORN FRESH FROM THE GARDEN.  HERE'S HOW TO CHOOSE THE VARIETY THAT'S BEST FOR YOU.

Sweet corn was a family affair for me growing up.  My brother and I planted and cared for it, my grandmother started the water boiling as we harvested it, and the whole family gathered around the table to feast on it.

A few things have changed in the world of sweet corn since then, but a lot has stayed the same.  A perfectly grown, perfectly harvested, perfectly cooked ar of "Silver Queen", a popular hybrid developed in 1960, is still the standard against which we measure every ear of corn we eat.  But newer varieties of sugary corns now compete with the classics, and many of them are sweeter and more tender.

If you're confused about sweet corn varieties, you're not alone.  There are four main corn categories.  Field corns are primarily starchy corns used for animal feed (though a few dents, flints, and flour corns are used for corn meal and corn flour). 

Popcorn is for popping, and Indian or ornamental corn is for decoration.  And the fourth, sweet corn, is for eating fresh.

SORTING OUT SWEET CORN

There are four general categories of sweet corn:  open-pollinated (OP), standard sugary (su), sugar enhanced (se), and super sweets (sh2). Unfortunately, different seed companies give different names to the very same categories.  They do, however, use the abbreviations consistently.

Sweet corn varieties are either open-pollinated or hybridized.  They can be mildly sweet, sweet, or very sweet.  Some varieities convert sugar to starch within hours, others take days, and still others stay sweet for a week or more.

OPEN-POLLINATED (OP)

Open-pollinated corns (also called nonhybrid, normal, or heirloom) were the standard varieties before hybrids were created. You can save the seeds of these varieties from year to year, and their offspring will be similar to the parents as long as the plants are isolated from other varieties by about 100 feet.  Heirloom corns are only slightly sweet and have a classic corn flavor.  They were popular in the first half of the 20th century and are still grown by those who feel modern corn varieties are too sweet and those who want to collect and save their seeds.  Heirlooms are also the best choice for traditional Mexican recipes.  The sugars in these varieties turn to starch within hours of harvest; to make sure they're as sweet as possible when you eat them, cook them immediately after picking them.

STANDARD SUGARY (SU OR su)

These corns (you'll also see them listed as normal, sugary hybrids, standard hybrids, regular sweet hybrids, and ordinary) are moderatly sweet.  They were most popular in the 1970s and 80s.  The sugars in these varieties convert to starch within hours of harvest.  Many of these hybrids--"Golden Cross Bantam", "Honey and Cream", and the most famous of its type, "Silver Queen" -- are still popular today.  These varieties tolerate cool weather, germinate well, and have a great texture and old-time corn flavor.

SUGAR ENHANCED (SE OR se)

The se stands for sugar enhanced; you may also see these listed as sugary enhance hybrids.  Breeders identified an extra-sweet gene in some types of corn and bred it with standard sugary varieties for even sweeter corn.  This type cross-pollinate and become tough and starchy.  Further, their seeds rot easily in cool soil.

LOOKING AHEAD

According to the experts, there have been big improvements in super sweets in recent years.  However, personal taste should determine a gardener's choice.

SWEET CORN VARIETIES

Listed below are some of the best varieties of sweet corn available today.  The numbers after the names indicate the average number of days from planting to harvest.  Corn that matures in less than 75 days is early season, the 75-85 day corns are classified as midseason, and corns that take more than 85 days are late season.  As a rule, the later varieties are the most flavorful.  The number of days to maturity varies greatly depending on weather and other factors; for instance, "Silver Queen" may mature in 94 days in Boise, Idaho, and 111 days in cooler Oregon.

OPEN POLLINATION (OP):

"Country Gentleman" 92 days, white irregular "shoe-peg" kernels, large ears, heirloom, especially good for roasting.

"Golden Bantam" - 78 days, yellow kernels, small ears, slightly sweet heirloom

STANDAR SUGARY (SU OR su)

"Butter and Sugar" - 75 days, bicolor, tolerates cool soils

"Silver Queen" - 90 to 94 days, white, large ears, tall plants to 8 feet, some disease resistance, time-tested flavor.

SUGAR ENHANCED (SE or se)

"Bodacious" - 80 days, yellow, especially popular in the Northwest, great for freezing.

"Delectable" - 80 days, bicolor, sweet, and tender.

"Miracle" - 95 days, yellow, an improved "Jubilee" type

SUPER SWEETS (sh2)

"Fantasy" - 75 days, bicolor, especially tasty early corn, remains tender.

"Supersweet Jubilee" - 85 days, yellow, good flavor that holds well.

THE BEST GRILLED CORN:  Grilling has become a popular way to cook corn on the cob, but what's the best method?  Should you soak the corn?  Do you cook it in the husk?  Here's a method that produces great smoky flavor--and it's easy!

Pull down the husks and remove the silks.  Brush each ear with about 2 teaspoons of butter and pull the husks back up around the ears; the exposed kernels will char and take on a smoky flavor.  Grill the corn on a gas grill over medium heat or on a charcoal grill 4-6inches form medium coals 10 minutes, turning ears halfway thorugh cooking.  Season with salt and pepper.  ENJOY!

FLAVORD BUTTERS:  You can add zing to corn on the cob and other summer vegetables with compound butters.  Come up with your favorite combinations or use ours below:

Tequila-Lime Butter

1/2 cup butter, softened

2 tsp. grated lime peel

1-1/2 tablespoon tequila

1 tablespoon lime juice

Place butter in small bowl, Stir with fork until creamy.  Stir in lime peel, tequila, and lime juice.  Store in covered bowl or roll in plastic wrap; refrigerate.

WE HOPE YOU HAVE ENJOYED LEARNING ABOUT CORN.  IT'S A GREAT ADDITION TO ANY SUMMER BARBECUE!!