Corn : Glass Gem
Stunning opalescent jewel-like kernels
Origin traces back to Carl Barnes, a part-Cherokee farmer living in Oklahoma. Glass Gem is a flint corn used for making flour or as a popping corn. Unlike sweet corn, it is not edible right off the cob. However, it was likely bred as an ornamental variety—for obvious reasons. Many of these exquisite ears are simply too beautiful to eat.Poaceae Zea mays
More than any other crop, it is important to gather Sweet Corn at the right time. The ears mature from 17 to 23 days after pollination (depending upon the weather) and there are many indicators of maturity.
To check if an ear is ripe, pull open the top of the husk and squeeze a kernel. If it is fat and spurts milky juice, it is ready. If it is dimpled and spurts watery juice, it's not yet ripe (just close up the husk). Be aware that the new super sweet varieties may have clear juice and still be ripe. If the kernel is fat and tough, the ear is probably over-mature and will be starchy and not very good.
There are several other indicators that sweet corn is ready to pick:
The silks wither and turn dark brown.
The ear feels fat.
The end becomes rounded rather than pointed.
The ear tilts away from the stem.
Dry Corn: Harvest when husks are completely dry. To finish the drying process, husk the ears and spread them in a dry, well-ventilated area. Store kernels on the cob, or shuck and store kernels.
Sweet Corn is rich in carbohydrates, as well as soluble fiber, folate, niacin, thiamin, phosphorus and various useful phytochemicals. Yellow Corn contains vitamin A.