About 50 years ago plant scientists at the University of Illinois discovered a supersweet gene that produced corn kernels packed with sugar. The rest is history, with Silver Queen, Super Sweet, Kandy Korn and Sweetie being found at most farm stands.
This intense sweetness is what has made corn a new ingredient in ice cream and crème brulee, but we still prefer it buttered and salted for dinner.
However since one can eat only so much corn-on-the-cob, we’ve taken the sweet creamy kernels off the cob and matched them with sharp, salty ingredients for a dynamite flavor contrast.
—By Jean Kressy