Crop of the week: Sweet corn

-There is minimal acreage of less than 100 acres of sweet corn grown in Yuma County, mostly in the North Gila Valley and Dome-Wellton area. It is produced primarily for local consumption. To enjoy some, take a drive out Highway 95, where a stand is located between Fortuna Road and Avenue 9E.

-The cultivation of corn (maize) began more than 8,000 years ago in Mesoamerica, a geographical area that includes central and southern Mexico and Central America.

-Standard sweet corn differs from field corn by a mutation that causes the kernels to accumulate about two times more sugar and significantly less starch. Today, several hundred sweet corn varieties are available. New varieties contain three to four times more sugar than traditional sweet corn varieties and retain their sugar and flavor for up to two weeks after harvest when stored correctly.

-Unlike field corn varieties, which are harvested when the kernels are dry and fully mature, sweet corn is picked when immature and eaten as a vegetable rather than a grain.

-Most vitamins and minerals are present in at least small amounts. Yellow corn has higher vitamin A content than white corn. One ear of yellow corn provides 11 percent RDA thiamin, 3 grams of protein and 85 calories.

-Fresh sweet corn can be prepared in a variety of ways. In fact, it can even be eaten raw in dishes like fresh sweet corn salsa. The key thing to remember is that today's sweeter and fresher varieties do not require the cooking time that your parents' sweet corn did.

-Fresh green husks with light brown silk ends free of damage are indications of good-quality ears. Green husks indicate the corn is fresh, and light brown silk indicates that each kernel has been pollinated. Signs of poor quality include ears with yellowed, wilted or dried husks, as well as discolored and dried-out stem ends.


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Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.