Children of the corn: Baby corn, demystified (Serious Eats)

Children of the corn: Baby corn, demystified (Serious Eats)
The trademark flavor of sweet corn, let alone anything resembling a mature kernel, has yet to develop at this early stage, since “sugars do not start accumulating until well after pollination,” explains Jim Myers, professor of horticulture at Oregon State University. That means that pretty much any breed of corn can yield tender, succulent baby corn, from flint corn (your popcorn and grits), dent corn (corn chips and tortillas), and sweet corn (corn on the cob), to field corn—corn destined for industrial uses like oils and sweeteners, livestock feed, and bio-fuel.