Conventional maize, the well-known Polish, is one of the oldest cultures on Earth, while the sweet corn is much younger, only about 200 years old. It is different from conventional in that the grain contains more water, resulting in a highly wrinkled ripe grain and naturally higher sugar content.
The plant itself grows in fertile but not too fertilised, well filtered soil; it needs a lot of heat, grows up to 1.75 m and forms one to two cobs. Cobs are about 20 cm high and weighing about 300 g at their technological ripeness. Seeds can be white or yellow.
Sweet corn was planted experimentally in 2010, and this year we will increase its volume due to the extremely positive response from our customers.
There is up to 10% sugar, a lot of carotene and vitamin B1 above average in fresh yellow corns. This, together with high concentration of manganese, acts as a natural tranquilizer and increases ability to concentrate. For problems with urinary disorders, young dried corn silks can help.
RECOMMENDATION BEFORE CONSUMPTION
With its cobs in milk waxy ripeness, it pleases us from July until September. It is advisable to use the corn cobs as soon as possible, because sugar converts into starch and corn loses its sweet taste.
We can put the young undeveloped cobs in salt water and use them as a condiment, and we can cook or bake the cobs in their milk ripeness whole, or just use the trimmed seeds.
Optimal storage temperature is 1 ° C.