Vegetable

Sweet corn

A summer crop here, picked from July through September.

In season in SW Michigan

Sweet cornJuly–September

In season

Months from the MSU Extension seasonal availability guide. Weather shifts dates a little each year.

Key nutrients

Per 1 medium ear (kernels only) · 103 g

Sweet corn, yellow, boiled nutrients per 1 medium ear (kernels only)
NutrientAmount%DV
Calories99
Carbohydrate21.6 g8%
Fiber2.5 g9%
Vitamin A13 mcg1%
Vitamin C5.7 mg6%
Potassium225 mg5%

FDC ID 169999 · Corn, sweet, yellow, cooked, boiled, drained, without salt (SR Legacy)

%DV uses FDA Daily Values for adults and children 4+. Values are USDA lab averages scaled to the serving; your harvest may differ.

Wellness

One medium ear has about 2.5 g of fiber (9% DV). Fiber, especially the insoluble kind, helps food move through the digestive system. (USDA · Harvard) Sweet corn is one of the starchier vegetables, with about 22 g of carbohydrate per ear. In long-term studies cited by Harvard's Nutrition Source, starchier vegetables like corn, potatoes and peas were linked with weight gain, while foods like berries, apples and pears were linked with weight loss. (USDA · Harvard)

Pick, store and use

  • Pick

    Choose ears with plump, tender kernels and no bugs or damage. (MSU Extension)

  • Store

    Keep corn in its husk in the fridge, and don't wash it until you're ready to cook. Eat or preserve it within 2–6 hours of picking for the best quality. (MSU Extension)

  • Use

    To freeze kernels, boil husked ears for 4 minutes, cool in ice water for 4 minutes, then cut the kernels off. Only pressure-can corn; it isn't safe to can any other way. (MSU Extension)

Where to get it nearby

See all farms →

Farms whose listing mentions sweet corn. Check with the farm before you go.

Sources: USDA FoodData Central, FDC ID 169999 · FDA Daily Values · Harvard Nutrition Source: Fiber · Harvard Nutrition Source: Vegetables and fruits · MSU Extension Michigan Fresh: Sweet corn · MSU Extension seasonal availability guide · Farm list: Farm to Table Growers research (2026).