Sweet corn is a special maize variety, differ genetically from field maize. Its kernels are tender, delicious and eaten as a vegetable in many cuisines worldwide.
In contrast to traditional field corn, sweet corn crops harvested when their corn-ears just reached milky stage. Its cobs either used immediately or frozen for later use since sugar content quickly turns into starch.
Corn is native to Central Americas which later introduced to the rest of the world through Spanish explorers. Genetically, sweet corn differs from the field corn by mutation at the sugary (su) locus.
Its crop has achieved a major success as one of the important commercial cash crops in many tropical and semi-tropical countries.
Corn grows to about 7-10 feet in height. It grows quickly under sunny, fertile, and well-drained soil supplanted with good moisture conditions. Each plant bears about 2-6, long husked "ears" filled with rows of tooth-like seeds arranged around a central woody core (cob). Optimum pollination is essential for full kernel development.
Several different sweet corn cultivars with many variations in their sweetness, color, and maturation grown according to the local and regional requirements. Depending upon the cultivar type, its crop can be ready for harvesting in 65-90 days. Harvesting done when free end (silk end) of the ear full, its silk has turned brown and its kernels are firm but in the milky stage. Oftentimes, farmers check the kernels by pricking them with their thumbnail to ascertain harvest timing.
Baby corns are very young, miniature ears harvested when their kernels are still at incipient stage. Its central core is sweet and tender enough to be eaten raw. Baby corns measure about 3-5 inches in length and weighs about 20-50 g each.