Field corn and sweet corn belong to the same botanical species, but they are bred, harvested, and used very differently. Sweet corn is the type normally served on the cob or sold frozen and canned. It contains genetic traits that allow more sugar to remain in the kernels, giving it a tender texture and naturally sweet flavour.
Farmers harvest sweet corn while the kernels are still immature, plump, and milky. It is best eaten soon after picking because its sugars gradually convert into starch, reducing sweetness and tenderness.
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