Sweet Corn comes in four types – Normal Sugary, Sugary Enhanced, Supersweet and Synergistic.
Normal Sugary (SU) – often called “old fashioned”, they great for seed saving and are hardy in northern gardens. They are best suited for eating in a very short time after picking because the sugar turns to in a few days.
Sugary Enhanced (SE)- hybrids have a gene that makes the corn sweeter and more tender than SU corn.
Super Sweet (SH2)- hybrids that the sweetest and convert to starch the slowest. SH2 varieties are also known as Shrunken . Good to eat fresh but not the best for frozen corn.
Synergistic (SYN) – has 75% SE and 25% Sh2 kernels. Nice amount of sugar and often bred for early season, strong plants, disease resistance and reliability.
Super Sweets and Synergistic varieties need special care to make sure they don’t cross with other varieties.