Preserving Sweetness of Sweet Corn

Hello Guest, Kayode Alofun,

I don't direct email replies, so trust you return here, to see replies.

Because once sweetcorn or maize is picked, the sugars convert to starches, the recommended methods to preserve the sweetness of the corn, is to preserve by chilling quickly in slush-ice water, then freezing or canning (bottling).

For good description of those processes, please see: http://www.wvu.edu/~exten/infores/pubs/fypubs/wp392_99.pdf

And from:http://www.frontrangeliving.com/cooking/Corn.htm

Quote from the above web-link: "Today it's not easy to understand all the varieties of corn on the market. There's Normal Sugary (su), which is the category where you'll find the old Golden Bantam and Silver Queen. They're still plentiful and popular. These are the varieties you'll want to cook immediately after picking. But more often you'll see the Sugary Enhanced (se) and (se+) that will hold their sugar after harvest. Usually these varieties will have the words "sweet" or "sugar" somewhere in the name. And then you'll find Supersweet (sh2), which are labeled intensely sweet with names that end in "candy" or the words "extra sweet" included in their descriptions."

I am presently unable to locate any reference to "retaining sweetness for dried corn or maize", but do intend to research further, and shall report back here.

Kind Regards....