- Common Varieties: Country Gentleman, Hawaiian Super Sweet
- Best For: corn on the cob, salads, pastas, casseroles, chowders
Last, but certainly not least, is sweet corn—the type of corn you’re most likely munching on all summer long. This warm weather staple is harvested when young, so the kernels are extra juicy and sweet. (The ideal time for harvesting is known as the “milk stage,” referring to the fact that milky white liquid will come out of a punctured kernel when the corn is at its sweetest.) Sweet corn is characterized by a high sugar content and flavorful kernels that don’t pop when heated. Mills uses it as a coating for fried ribs at her Mediterranean smokehouse, but for the less adventurous home cook, it’s excellent to eat on its own, mixed into pastas and salads (think: succotash), or cooked up in casseroles and chowders where its sweet flavor and creamy consistency really shine.
What is the Best Corn to Eat on the Cob?
The answer to this question should come as no surprise, given what you now know about the main types of corn and their uses. Indeed, the expert confirms that sweet corn is by far the best for corn on the cob (and the only kind you have ever eaten that way, even if you didn’t know it). Roger that.
5 Delicious Sweet Corn Recipes to Try