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United States Standards

for Grades of Frozen 

Corn on the Cob

April 8, 2021 
This issue of the United States Standards for Grades of Frozen Corn on the Cob

(86 FR 13519) supersedes the previous issue which has been in effect since 

July 27, 1970.

Voluntary U.S. grade standards are issued under the authority of the Agricultural 

Marketing Act of 1946, which provides for the development of official U.S. grades to 

designate different levels of quality. These grade standards are available for use by 

producers, suppliers, buyers, and consumers. As in the case of other standards for 

grades of fresh and processed fruits, vegetables, and specialty crops these 

standards are designed to facilitate orderly marketing by providing a convenient 

basis for buying and selling, for establishing quality control programs, and for 

determining loan values.

The U.S. grade standards and inspection instructions for all fresh and processed fruits,

vegetables, and specialty crops are available on the internet and upon request at the 

address below. These documents provide detailed interpretations of the grade standards 

and provide step-by-step procedures for grading the product.

Grade standards are issued by the U.S. Department of Agriculture (USDA) after careful 

consideration of all data and views submitted during rulemaking. The Department 

welcomes suggestions for improving the standards in future revisions. Comments may be 

submitted to, and copies of standards and inspection instructions obtained from:

Director, Specialty Crops Inspection Division

Specialty Crops Program,

USDA, Agricultural Marketing Service

1400 Independence Avenue, SW, STOP 0240

Washington, D.C. 20250

__________________________________________________________________________

Authority: 7 U.S.C. 1621-1627.

Note: Compliance with the provisions of these standards shall not excuse failure to 

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or 

with applicable State laws and regulations.

Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights 

regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA 

programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender 

expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, 

political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all 

bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident.

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, 

American Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) 

or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in 

languages other than English.

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at 

http://www.ascr.usda.gov/complaint_filing_cust.html and at any USDA office or write a letter addressed to USDA and provide in the letter 

all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form 

or letter to USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence 

Avenue, SW, Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. USDA is an equal 

opportunity provider, employer, and lender.
United States Standards for Grades of Frozen Corn on the Cob (April 8, 2021)

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United States Standards for Grades of Frozen Corn on the Cob

Section Page No.

Product Description, Styles, Color, Grades................................................................ 2

§52.931 Product description........................................................................................ 2

§52.932 Styles............................................................................................................. 2

§52.933 Lengths.......................................................................................................... 2

§52.934 Colors of frozen corn on the cob. .................................................................. 2

§52.935 Grades........................................................................................................... 2

Factors of Quality.......................................................................................................... 3

§52.936 Ascertaining the grade of a sample unit. ....................................................... 3

§52.937 Ascertaining the rating for the factors which are scored................................ 4

§52.938 Color.............................................................................................................. 4

§52.939 Uniformity of size........................................................................................... 5

§52.940 Development. ................................................................................................ 6

§52.941 Defects. ......................................................................................................... 7

§52.942 Tenderness and maturity............................................................................. 10

Explanations and Methods of Analysis..................................................................... 12

§52.943 Preparation for and evaluation of stages of kernel development................. 12

§52.944 Cooking procedure and evaluation of cooked units..................................... 13

Lot Compliance ........................................................................................................... 13

§52.945 Ascertaining the grade of a lot..................................................................... 13

Score Sheet ................................................................................................................. 14

§52.946 Score sheet for frozen corn on the cob. ...................................................... 14
United States Standards for Grades of Frozen Corn on the Cob (April 8, 2021)

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Product Description, Styles, Color, Grades

§52.931 Product description.

Frozen corn on the cob is the product which is prepared from sound, properly matured, 

fresh, sweet corn ears by removing husk and silk; by sorting, trimming, and washing to 

assure a clean and wholesome product. The ears are blanched, then frozen and stored 

at temperatures necessary for the preservation of the product.

Types of frozen corn on the cob include conventional sweet corn, which means kernels 

of sweet corn that convert sugars to starch by going through distinct stages of maturity–

milk, cream, then dough stages, and supersweet corn, which means kernels of corn that 

provide higher naturally occurring sugar, and/or crisper texture (maybe yellow, white or 

combination of each) typical for the type. These types may be slightly darker in color, 

and some varieties have slightly tougher pericarp (kernel skin) than conventional sweet 

corn.

§52.932 Styles.

(a) Trimmed. Ears trimmed at both ends to remove tip and stalk ends and/or cut 

to specific lengths.

(b) Natural. Ears trimmed at the stalk end only to remove all or most of the stalk.

§52.933 Lengths.

(a) Regular. Ears which are predominantly over 3-1/2 inches in length.

(b) Short. Ears which are predominantly 3-1/2 inches or less in length.

§52.934 Colors of frozen corn on the cob.

(a) Golden (or yellow) means the kernels of corn are predominantly golden (or 

yellow) and typical for the variety;

(b) White means the kernels of corn are predominantly light cream in color and 

typical for the variety;

(c) Mixed means any combination of the color types white and golden (or yellow).

(1) Mixed color must be of a single type, either conventional sweet or 

supersweet corn and not a combination of the two types;

(2) Mixed color will be designated as a mixed or specialty pack.

§52.935 Grades.

(a) U.S. Grade A frozen corn on the cob is composed of ears with similar 

characteristics of type (conventional sweet or supersweet) and that have a good 
United States Standards for Grades of Frozen Corn on the Cob (April 8, 2021)

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flavor and odor. The ears have a good color; are at least reasonably uniform in 

size; are at least reasonably well developed; are practically free from defects; 

and are tender. The product scores not less than 90 points when rated in 

accordance with the scoring system outlined in this subpart.

(b) U.S. Grade B frozen corn on the cob is composed of ears with similar 

characteristics of type (conventional sweet or supersweet) and that have at least 

a reasonably good flavor and odor. The ears have at least a reasonably good 

color; may lack uniformity of size and development; are at least reasonably free 

from defects, and are at least reasonably tender. The product scores not less 

than 80 points when rated in accordance with the scoring system outlined in this 

subpart.

(c) Substandard (Sstd) is the quality of frozen corn on the cob that fails to meet the 

requirements of U.S. Grade B.

Factors of Quality

§52.936 Ascertaining the grade of a sample unit.

(a) General. The grade of a sample unit of frozen corn on the cob is ascertained by 

considering: The flavor and odor which are not scored; the ratings for the factors 

of color, uniformity of size, development, defects, and tenderness and maturity 

which are scored; the total score; and the limiting rules which may be applicable.

(b) Sample unit size. For purposes of rating the quality of factors, a sample unit 

shall consist of four (4) ears; or, if the ears are short ears (trimmed to 

predominantly 3-1/2 inches or less in length) the sample unit shall be eight (8) 

such short ears.

(c) Definitions of flavor and odor.

(1) Good flavor and odor means that the product has a good characteristic, 

normal flavor and odor and is free from objectionable flavors and 

objectionable odors of any kind.

(2) Reasonably good flavor and odor means that the product may be 

lacking in good flavor and odor but is free from objectionable flavors and 

objectionable odors of any kind.
United States Standards for Grades of Frozen Corn on the Cob (April 8, 2021)

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(d) Factors rated by score points. The relative importance of each factor which is 

scored is expressed numerically on the scale of 100. The maximum number of 

points that may be given such factors are:

Factors: Points

Color 20

Uniformity of Size 10

Development 10

Defects 30

Tenderness and maturity 30

Total Score 100

§52.937 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the 

value may be ascertained for each factor and expressed numerically. The numerical 

range within each factor which is scored is inclusive. (For example, 27 to 30 points

means 27, 28, 29, or 30 points.)

§52.938 Color.

(a) General. The factor of color is evaluated immediately after the product has been 

water-thawed to the extent that the outer surfaces are substantially free from ice 

crystals.

(b) Off-variety kernels means kernels which are not blemished but which vary 

markedly from the predominant color/colors (for mixed color varieties) and are 

not characteristic of the variety. 

(c) “A” classification. Frozen corn on the cob that has a good color may be given 

a score of 18 to 20 points. 

Good color means that the corn has a typical, bright color and complies with the 

requirements for U.S. Grade A in Table I.

(d) “B” classification. Frozen corn on the cob that has a reasonably good color 

may be given a score of 16 or 17 points. Frozen corn on the cob that falls into 

this classification shall not be graded above U.S. Grade B, regardless of the total 

score (limiting rule). 

Reasonably good color means a color that may be slightly dull but is not of 

abnormal color. Such color also complies with the requirements for U.S. Grade 

B in Table I.
United States Standards for Grades of Frozen Corn on the Cob (April 8, 2021)

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(e) “Sstd” classification. Frozen corn on the cob that fails to meet the 

requirements of paragraph (d) of this section may be given a score of 0 to 15 

points and shall not be graded above Substandard, regardless of the total score 

for the product (limiting rule).

Table I - Requirements for Uniformity of Color and Off-Variety Kernels

Uniformity of color Off-variety kernels

Each ear in the 

sample unit

All ears in the 

sample unit

Each ear in the 

sample unit

All ears in the 

sample unit

Maximum number

U.S. Grade A Practically 

Uniform

Reasonably 

Uniform 3 kernels 6 kernels

U.S. Grade B Reasonably 

Uniform Fairly Uniform 15 kernels 30 kernels

§52.939 Uniformity of size.

(a) General. The rating for uniformity of size is based on the variations in length and 

diameter of the ears. The diameter is the largest diameter measured at right 

angles to the longitudinal axis.

(b) “A” classification. Frozen corn on the cob that is practically uniform in size 

may be given a score of 9 or 10 points. 

Practically uniform in size means that the variations in the diameter and/or 

length of the ears do not exceed the variations allowed for U.S. Grade A, for the 

applicable style, in Table II.

(c) “B” classification. Frozen corn on the cob that is only reasonably uniform in 

size may be given a score of 8 points. 

Reasonably uniform in size means that the variations in the diameter and/or 

length of the ears do not exceed the variations allowed for U.S. Grade B, for the 

applicable style, in Table II.

(d) “Sstd” classification. Frozen corn on the cob that exceeds the variations 

allowed for U.S. Grade B, for the applicable style, in Table II may be given a 

score of 0 to 7 points and shall not be graded above U.S. Grade B, regardless of 

the total score (partial limiting rule).
United States Standards for Grades of Frozen Corn on the Cob (April 8, 2021)

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Table II - Variation Limits for Diameter and Length

Maximum 

variation in 

the sample 

unit

Trimmed style Natural style

Regular length ears Short length ears (untrimmed)

Diameter Length Diameter Length Diameter Length

U.S. Grade A 1/2 inch 3/4 inch 1/2 inch 1/2 inch 1/2 inch 1-1/2 inches

U.S. Grade B 3/4 inch 1 inch 3/4 inch 1/2 inch 3/4 inch 2 inches

§52.940 Development.

(a) General.

(1) Development refers to the extent that the ears are filled with corn kernels 

and the pattern arrangement, as applicable, of such kernels on the cob.

(2) Classification of development defects, if applicable, are made on each ear 

regardless of length.

(3) Evaluation of this factor as to grade is made on the basis of a sample unit.

(b) Conditions of evaluation.

(1) The classification of development defects is done after the product has 

been thawed to the extent that the outer surfaces are substantially free 

from ice crystals.

(2) For natural style, development defects over the outermost one (1) inch of 

the tip end of the ear are not scored.

(c) “A” classification. Frozen corn on the cob that is well developed may be given 

a score of 9 or 10 points. 

Well developed means that the ears in the sample unit are well filled with 

kernels and the appearance of none of the ears in the sample unit is materially 

affected by missing, or underdeveloped kernels. In addition, any development 

defects present (as defined and classified in this section) do not exceed the 

allowances in Table III.

(d) “B” classification. Frozen corn on the cob that is reasonably well developed 

may be given a score of 8 points. 

Reasonably well developed means that the ears in the sample unit are 

reasonably well filled with kernels and the appearance of none of the ears in the 

sample unit is seriously affected by missing, or underdeveloped kernels. In 

addition, any development defects present (as defined and classified in this 

section) do not exceed the allowances in Table III.
United States Standards for Grades of Frozen Corn on the Cob (April 8, 2021)

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(e) “Sstd” classification. Frozen corn on the cob that fails to meet the 

requirements of paragraph (d) of this section may be given a score of 0 to 7 

points and shall not be graded above U.S. Grade B, regardless of the total score 

for the product (partial limiting rule).

(f) Definitions and classification of development defects.

Type of development defect Classification

(applicable to each ear, regardless of length) Minor Major

Twisted ear:

An ear twisted—more that the width of 4 rows of kernels or more than 1/4 

of the circumference—from one end to the other

X

Nonparallel kernels:

(Not applicable to varieties which characteristically have staggered rows.)

An ear having an area comprised of three (3) or more adjacent 

nonparallel rows extending more than two (2) inches, lengthwise, of the 

ear

X

Separation of rows exceeding 1/2 the length of the ear:

One space showing cob more than 1/4, but not more than 1/2, the width 

of an average size kernel

X

Two or more such spaces showing cob more than 1/4, but no more than 

1/2, the width of an average size kernel X

A space or spaces showing cob more than 1/2 the width of an average 

size kernel X

Table III - Development Defects for Each Grade

Grade

Classification

Total of Minor only 

(applicable only when 

there are no major)

Total of Minor and 

Major Limit for Major

Maximum in the sample unit

U.S. Grade A 3 2 1

U.S. Grade B 6 4 2

§52.941 Defects.

(a) General.

(1) This factor refers to the degree of freedom from such defects as crushed 

and broken kernels, blemished kernels, poorly trimmed ears, attached 

stalk, husk, and dark or readily noticeable silk.
United States Standards for Grades of Frozen Corn on the Cob (April 8, 2021)

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(2) Crushed and broken kernels, blemished kernels, poorly trimmed ears, and 

attached stalk are scored on the basis of individual ears, regardless of 

length.

(3) Husk and silk are aggregated and are scored on the basis of a sample 

unit.

(b) Conditions of evaluation.

(1) The classification of defects is done after the product has been waterthawed.

(2) For natural style, defects over the outermost one (1) inch of the tip end of 

the ear are not scored except for those kernels which are classed as 

blemished.

(c) “A” classification. Frozen corn on the cob that is practically free from defects

may be given a score of 27 to 30 points. 

Practically free from defects means that:

(1) Any combination of defects present (whether or not specifically defined) 

may slightly, but not materially, detract from the appearance or edibility of 

the product; and

(2) The defects present (as defined and classified in this section) do not 

exceed the allowances in Table IV.

(d) “B” classification. Frozen corn on the cob that is reasonably free from defects 

may be given a score of 24 to 26 points. Frozen corn on the cob that falls into 

this classification shall not be graded above U.S. Grade B, regardless of the total 

score for the product (limiting rule). 

Reasonably free from defects means that:

(1) Any combination of defects present (whether or not specifically defined) 

does not seriously detract from the appearance or edibility of the product; 

and

(2) The defects present (as defined and classified in this section) do not 

exceed the allowances in Table IV.

(e) “Sstd” classification. Frozen corn on the cob that fails to meet the 

requirements of paragraph (d) of this section may be given a score of 0 to 23 

points and shall not be graded above Substandard, regardless of the total score 

for the product (limiting rule).
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(f) Definitions and classifications of defects.

Types of defects and definitions

Classification

Minor Major Severe

Applicable to an individual ear, regardless of length

Crushed or broken kernels (other than those at end of ears caused by trimming or cutting):

Short length ears:

7 to 15 kernels X

16 to 30 kernels X

More than 30 kernels X

or

16 or more kernels in one area materially affecting the 

appearance of the ear X

Regular length ears:

10 to 25 kernels X

26 to 50 kernels X

More than 50 kernels X

or

26 or more kernels in one area materially affecting the 

appearance of the ear X

Blemished kernels (includes, but is not limited to, kernels affected by discoloration, blemishes, 

pathological injury, or other damage):

Short length ears:

1 or 2 kernels X

3 or 4 kernels X

More than 4 kernels X

Regular length ears:

2 or 3 kernels X

4, 5, or 6 kernels X

More than 6 kernels X

Poorly trimmed ears:

More than 30°, but not more than 45°, from a right-angle cut X

More than 45° from a right-angle cut X

Stalks:

More than 1/4 inch, but not more than 1/2 inch, of attached stalk X

More than 1/2 inch of attached stalk X
United States Standards for Grades of Frozen Corn on the Cob (April 8, 2021)

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Types of defects and definitions

Classification

Minor Major Severe

The following are aggregated and apply to the entire sample unit

Attached or loose husk:

More than one (1) square inch but not more than two (2) square 

inches X

More than two (2) square inches but not more than three (3) 

square inches X

More than three (3) square inches X

Dark or readily noticeable silk (strands one (1) inch long or longer):

10 to 20 inches X

21 to 30 inches X

Over 30 inches X

Table IV - Defects for Each Grade

Grade 

Classification

Total of Minor only 

(applicable only when there 

are no Major or Severe)

Total of 

Minor, Major, 

and Severe

Limit for 

Major and 

Severe

Limit for 

Severe

Maximum units per sample

U.S. Grade A 6 4 1 0

U.S. Grade B 12 9 3 1

§52.942 Tenderness and maturity.

(a) General. The tenderness and maturity of frozen corn on the cob is determined 

by:

(1) Identify corn as conventional sweet or supersweet.

(2) For conventional sweet corn, check for presence of a blister-stage of 

kernel development on water-thawed ears; and check the stages of kernel 

development in accordance with the method in §52.943.

(3) For supersweet corn, chew the corn and determine the tenderness and 

maturity in accordance with the method in §52.943.

(4) Check the tenderness of the pericarp and affirm the maturity of the kernels 

after cooking in accordance with the method in §52.944.
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(b) Conventional sweet frozen corn on the cob definitions of stages of kernel 

development.

(1) Blister stage: The kernel contents are thin and watery or slightly cloudy 

or translucent and the pericarp is generally very pale in color. An ear is 

considered to be in the blister stage if more than one-fifth of the kernels 

are in the blister stage.

(2) Milk stage: The kernel contents are opaque and viscous. Light pressure 

is required to remove contents.

(3) Early cream stage: The kernel contents are slightly creamy and viscous. 

Reasonably firm pressure is required to remove contents which show only 

slight separation of clear liquid.

(4) Cream stage: The kernel contents are creamy and thick. Firm pressure 

is required to remove contents which show no free liquid.

(5) Dough or overmature stage: The kernel contents are semi-solid or hard 

and require considerable pressure to remove contents which appears 

starchy or doughlike.

(c) “A” classification. Conventional sweet frozen corn on the cob that is tender, 

but none of the ears are in the blister stage, may be given a score of 27 to 30 

points. 

Tender means that the kernels are in the milk or early cream stage of maturity 

and the pericarp is reasonably tender.

(d) “B” classification. If the conventional sweet frozen corn on the cob is 

reasonably tender, and none of the ears are in the blister stage, a score of 24 to 

26 points may be given. Conventional sweet frozen corn on the cob that falls into 

this classification shall not be graded above U.S. Grade B, regardless of the total 

score for the product (limiting rule). 

Reasonably tender means that the kernels are in the cream stage or better 

stage of maturity and the pericarp is fairly tender.

(e) “Sstd” classification. Conventional sweet frozen corn on the cob that fails to 

meet the requirements of paragraph (d) of this section may be given a score of 0 

to 23 points and shall not be graded above Substandard, regardless of the total 

score for the product (limiting rule).

(f) Supersweet frozen corn on the cob definitions of tenderness and maturity.

(1) Good tenderness and maturity in supersweet frozen corn on the cob is 

crisp corn, that may have slightly tough pericarp, and compact internal 
United States Standards for Grades of Frozen Corn on the Cob (April 8, 2021)

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flesh that is associated with plump or full kernels. There are three levels 

of quality within good tenderness and maturity: very tender and crisp; 

tender and crisp; and, moderately tender and crisp.

(2) Reasonably good tenderness and maturity in supersweet frozen corn

on the cob lacks tenderness and may be moderately dry. Kernels may 

have a reasonably tough pericarp and occasionally are dented. There are 

two levels of quality within “reasonably good tenderness and maturity:” not 

crisp, not moist; and, not crisp, moderately dry, and may include 

occasional dented kernels.

(3) Fair to almost tough in supersweet frozen corn on the cob is dry, chewy 

corn, with fairly tough pericarp.

(g) “A” classification. Supersweet frozen corn on the cob that has good

tenderness and maturity may be given a score of 27 to 30 points.

(h) “B” classification. Supersweet frozen corn on the cob that has reasonably 

good tenderness and maturity may be given a score of 24 to 26 points.

Supersweet frozen corn on the cob that falls into this classification shall not be 

graded above U.S. Grade B, regardless of the total score for the product (limiting 

rule).

(i) “Sstd” classification. Supersweet frozen corn on the cob that fails to meet the 

requirements of paragraph (h) of this section may be given a score of 0 to 23 

points and shall not be graded above Substandard, regardless of the total score 

for the product (limiting rule).

Explanations and Methods of Analysis

§52.943 Preparation for and evaluation of stages of kernel development.

(a) The sample unit is water-thawed only to the extent that the ears are substantially 

free from ice crystals.

(b) At least three (3) complete adjacent rows of kernels from each ear (or an 

equivalent number of kernels if the kernels are not in rows) are removed by 

cutting the kernels off, near but above their attachment to the cob.

(c) The cut kernels from all the ears in a sample unit are well mixed and an 

adequate representative sub-sample is removed.

(d) For conventional sweet frozen corn on the cob, sufficient kernels from the subsample are squeezed to properly evaluate the degree of maturity in accordance 

with the definitions in §52.942.
United States Standards for Grades of Frozen Corn on the Cob (April 8, 2021)

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(e) For supersweet frozen corn on the cob, sufficient kernels from the sub-sample 

are chewed to evaluate the degree of maturity in accordance with the definitions 

in §52.942.

§52.944 Cooking procedure and evaluation of cooked units.

(a) An adequate representative number of ears in the sample unit are evaluated 

after cooking to ascertain:

(1) The degree of maturity of kernel contents;

(2) Tenderness of the pericarp; and

(3) The flavor and odor.

(b) This cooking procedure is not intended as a recipe, but for the purposes of this 

subpart, frozen corn on the cob is cooked (and the evaluation thereof) is as 

follows:

(1) Place the sample units into rapidly boiling water with sufficient water to 

completely cover the ears;

(2) Return the water to a rapid boil;

(3) Maintain a rolling boil for exactly five (5) minutes;

(4) Remove the ears immediately, and allow to cool sufficiently to evaluate 

the factors of maturity, tenderness of pericarp, and flavor and odor by 

eating the corn directly from the cob.

Lot Compliance

§52.945 Ascertaining the grade of a lot.

The grade of a lot of frozen corn on the cob covered by these standards is determined 

by the procedures set forth in the Regulations Governing Inspection and Certification of 

Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other 

Processed Food Products (§52.1 - §52.83), except that these provisions apply wherever 

applicable:

(a) Container size. In considering the size of a container for purposes of selecting 

samples from a lot, an ear shall be considered to weigh 8 ounces except that 

ears which are trimmed to approximately 3-1/2 inches or less in length shall be 

considered to weigh 4 ounces each.

(b) Dozen. In calculating the number of dozens of ears, ears which are trimmed to 

approximately 3-1/2 inches or less in length shall be considered as 24 of such 

ears being the equivalent of one dozen ears.
United States Standards for Grades of Frozen Corn on the Cob (April 8, 2021)

14

Score Sheet

§52.946 Score sheet for frozen corn on the cob.

Size and kind of container 

Container marks or identification

Label

Net weight (ounces) 

Style (trimmed or natural)

Length of ears (inches)

Color (yellow – white – mixed)

Supersweet or Conventional Sweet

Factors Grade Score Points

“A” 18-20

Color 20 “B” 16-171

“Sstd” 0-151

“A” 9-10

Uniformity of size 10 “B” 8

“Sstd” 0-72

“A” 9-10

Development 10 “B” 8

“Sstd” 0-72

“A” 27-30

Defects 30 “B” 24-261

“Sstd” 0-231

“A” 27-30

Tenderness and maturity 30 “B” 24-261

“Sstd” 0-231

Total Score 100

Flavor and odor

“A” Good; “B” Reasonably good; “Sstd” Objectionable

U.S. Grade

1 Indicates limiting rule.

2 Indicates partial limiting rule.