OCR Text |
Show Sweet Corn Sweet corn Is sweet, research reveals, re-veals, because about five per cent ol ach kernel Is sugar when ripe. Hot weather, however, may convert con-vert rcore than half the sugar to starch In the first 24 hours after the corn Is picked. Corn on the cob was shipped to near-by city markets by some midwest farmers last summer packed with ice in wet-strength paper bags. Chilling greatly retarded the sugar conversion, conver-sion, giving the urban consumer a farm-fresh ear to butter and salt. |