By Matthew Thompson, Associate Food Editor for EatingWell
Magazine Sweet corn is one of summer's simplest, purest
pleasures. A fresh-picked ear, grilled to caramelized perfection
and lightly buttered, offers incredible, complex sweetness, an
intoxicating texture and plenty of nutrition benefits to boot.
But many people have convinced themselves that sweet corn is
bad. That's a shame. It's easy to take a few real nuggets of
fact and use them to come to a distorted conclusion about this
super-delicious summer veggie. In Barry Estabrook's feature in
the July/August issue of EatingWell, "Sweet Summer Corn," he set
the record straight about this misunderstood vegetable. Here are
some of the biggest myths about corn that he dispels: Myth #1:
Most sweet corn is genetically modified. Truth: A lot of people
mix up "sweet corn," the vegetable you buy to eat, and "field
corn"-the virtually inedible commodity crop used to make
everything from livestock feed to ethanol to high-fructose corn
syrup. While most field corn is