In the South, Silver Queen corn, with its high sugar content, reigns supreme. Freshly picked Silver Queen is so tender and sweet, that many folks like to eat it raw. Unfortunately, it has a short growing season, and it isn't always available. For this recipe, any variety of sweet corn, including yellow, white, and bi-color, work as long as it is fresh. Even field or dent corn, as it is sometimes called, works if it has just been picked.