Sweetcorn

Sweetcorn is a variety of corn whose kernels are sweet when young, because a genetic mutation slows the conversion of sugar to starch after harvest. Eaten on the cob, as kernels, or creamed, it is at its best within hours of picking, before its sugars fade, which is why rapid cooling and prompt processing matter so much. It is sold fresh, frozen, and canned, with frozen kernels retaining sweetness best. Beyond the table it is a major processing vegetable, and its tender, milky kernels define the flavour of countless summer dishes.