If you've never had sweet corn tasted directly from the farm, you're missing out on some sweet, juicy and mouth-watering corns. It’s worth coming to Cameron Highlands for that alone.
It was incredible seeing rows and rows of corn stalks as far as the eye can see.
More interestingly, the local farmers can harvest baby corn and mature sweet corn ears from the same plant, how cool.
As can be seen in this picture, this is a baby corn. It is sweet corn which can be harvested when still tiny and immature. The cob at harvest is roughly three inches in length, and the tiny kernels are edible and popular in Asian cooking. The baby corn ears are picked by hand immediately when the silks emerge from the ear tips, leaving only one full sized ear to go to mature for sweet corn. This will ensure each corn would attain the maximum juiciness and sweetness.
Upon maturity, the sweet corns are picked early in the morning when the ears are cool, before the heat of the day is oppressive. Normally, sweet corns are ready for harvest when ears are plump, silks are dry, and kernels are juicy and milky. They are grown primarily for local markets.
I was told that the height of their natural sweetness lasts within a day and then the sugar starts converting to starch causing it to lose some of its sweet flavour. That explains why the taste of freshly picked corn is tempting to nibble but don't eat too much of it though, because raw corns will give you a nut case of toilet runs. Don't say I didn't warn you!