June 1993 Supersweet corn is a new form of corn. It was first observed as a chance occurrence in the US in 1962 and was first produced commercially in 1965. Supersweet corn differs from standard sweet corn in its higher sugar content in the kernel. The retention of sugar in the kernel gives the corn a sweet taste that is normally lost in standard sweet corn when sugar is converted to starch. Further advantages of supersweet corn are that it keeps better, both on the plant and in the store, and it does not need extra sugar when canned.
Disadvantages result from the supersweet attribute.
A toughness to the bite results. Some consumers consider the toughness as crispness and prefer the texture of supersweet corn over sweet corn. Higher than normal sugar content in the seed also leads to leaching into the soil, which can increase disease problems. The range of cultivars is extensive but includes Marika Extra, Honey 'N Pearl, Sweet Perfection and Temptation. Cultivars vary in their maturity schedule and in their cold tolerance.