Sweet corn (Zea mays var. rugosa), also called sweetcorn, sugar corn, or simply corn, is a variety of maize with a high sugar content. Sweet corn is the result of a naturally-occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. 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. Since the process of maturation involves converting sugar into starch, sweet corn stores poorly and must be eaten, canned, or frozen before the kernels become tough and starchy.

A comprehensive guide on how to cook corn on the cob in a variety of methods - grilling, microwaving, steaming and boiling. Includes well-explained step-by-step instructions supplemented with pictures as well.

Corn on the cob tastes great when cooked on the grill. Learn secrets of having great tasting grilled corn on the cob.

I did read an interesting article recently that suggested a great side dish was deep fried corn on the cob. Not something that I have thought about before but sounds very interesting.

Finally, a site completely dedicated to cooking corn on the cob. The site contains friendly but detailed instructions on how to grill it, microwave it, steam it, boil it. Couldn't be any simpler. The site even has pictures.

When it comes to cooking corn on the cob in my mind there is only one way to ensure the best flavour, tenderness and colour.