How To Keep Sweet Corn Fresh

How To Store Sweet Corn

Our pure white sweet corn is suitable to eat raw without cooking, so we called it “Fruit Corn” which means eat like fruit. It is more sweet, crunchy, and juicy when you eat fresh. Most of our customers like to eat fresh without cooking.

After you bought sweet corn please keep it in the hotel that you stay at Cameron if you are not going back on the same day. Whether Cameron Highlands is cool, keep in a hotel that is not under the hot sun is your best choice.

DO NOT: Keep in the car throughout the day

When the way to drive back to your home, keep the sweet corn in the back seat of the car so that can feel air cond. It is no problem how long your journey is, no matter 5 or 10 hours.

When you reach your home, keep all sweet corns in the refrigeration immediately. Tie up the plastic bag for the sweet corn and put it in the fridge. The end of the cob faces outside, if not your plastic bag will be broken because sometimes the end of the cob is sharp. Some customers like to remove outside leaves, just leave a few leaves to keep in the fridge. Actually, this is not the right way. The leaf of sweet corn protects the sweet corn avoiding losing the freshness and sweetness of the sweet corn. If you just leave a few leaves of sweet corn, the freshness will start losing and cannot keep more days. You no need to remove the leaf of the sweet corn because our sweet corn leaf is less. When you buy our sweet corn, just put it in a plastic bag, tight it then keeps it in the fridge. After one week, the sweetness of sweet corn will be lost from day to day. It still can eat, just not too fresh after keep more than a week.

You can eat it raw, take it out from the fridge, and can eat it immediately. When you take it out from the fridge and eat it is the same as you eat when you are at Cameron Highlands.  You can keep one week plus in the fridge. If you don’t like eat-in raw, you can cook it. Normally we boil or steam it. After the water boil, take our sweet corn from the fridge, remove the husk and silk put it into the hot water. Boil 1 or 2 minutes, our sweet corn can eat. If you like steam, around 5-7 minutes can eat. Our sweet corn is soft and epidermis is thin, cook very fast can eat.

NOT ALL types of sweet corn cooked for a few minutes can eat. Cooking time is depend on the different types of sweet corn. Some sweet corn is harder and needs to cook a long time. The pearl corn normally needs to cook at least 10 minutes, some yellow corn needs to cook for 30 minutes. Our sweet corn is special, different from other types of sweet corn.

Suggestion: Finish the sweet corn in a week’s time.

How To Keep Sweet Corn Fresh

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Difference between White and Yellow Corn

White vs. Yellow Corn

Sweet corn, or more properly, Maize, is a grain crop that has been a staple food in many parts of the world. Its origins as agricultural produce can be traced back to the Aztecs and Mayans, which were then spread through the various expeditions during the Age of Discovery. It became very popular due to its versatility as a crop, growing in a wide variety of climate conditions. Through the years, and thanks to advancements in science, corn has steadily improved in both productivity and nutritional value. One thing that most are unaware of is that there is a wide selection of subspecies of corn. Of the varieties of corn, the two most prevalent are white and yellow corn. White and yellow corn physically resembles one another, but there are slight differences.

The word ‘corn’ is actually a misnomer. Originally, it was a term used by the English in reference to any cereal crop. ‘Maize’ is the actual proper name used outside of the Americas and in scientific terminology. The scientific name of corn is Zea mays; its subspecies are then referred to as ‘variety.’ For example, popcorn is Zea mays everta. White is the most common coloration of corn, followed closely by yellow corn, while the remaining is referred to as bi-color (which can range from red to orange-hued varieties.) ‘Corn’ is the term often used in reference to this crop in English speaking countries and almost exclusively for products which have heavy concentrations of it (such as corn flakes and corn cereals) regardless of whether it falls under white or yellow corn varieties.

White corn is generally categorized as a variety of sweet corn. While most corn is off the field corn variety (i.e. treated as a grain), sweet corn is harvested during the immature stage and treated as a vegetable. White sweet corn is actually a mutation of the regular field corn with a higher sugar than the starch ratio content. Unlike field corn, which is commonly used as a grain product for such things as livestock fodder and for other processed food like cereals, oil, starch, etc., sweet corn is consumed as a vegetable and typically eaten on the cob after boiling or roasting. As it grows on the stalk, white corn becomes wrapped in layers from green husks to white husks. It also has high water content compared to field corn. The kernels and the ‘milk’ that comprise it are colored white. However, just like regular corn, white corn kernels become hardy and tough as the water content decreases as part of its maturity. White corn is the more common variety and is, technically, the original as other color corn are mutations from the white ‘parent.’

Sweet CornYellow corn is very similar to white corn. Yellow corn is actually an evolutionary off-shoot of white corn. As the corn was further cultivated, research and scientific development produced different varieties from the original species. One of the mutations from the inherent recessive gene of corn is the inclusion of carotenoids within the corn’s composition. These carotenoids include beta-carotene. Because of this, yellow corn can be considered as having more nutritional value than its white corn counterparts. According to experts, some varieties of yellow corn have more lutein and have Vitamin A, which white corn does not. Yellow corn is also not particularly liked in certain areas of the world, such as parts of Latin America and the continent of Africa.

In summary:

  1. White is the more prevalent coloration of corn, secondly, it is yellow.
  2. Yellow corn is a genetic mutation of white corn.
  3. Varieties of yellow corn are more nutritious than the white variety; however, white corn is more widely accepted in certain parts of the world.

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White Sweet Corn History

History of White Corn


White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise. Both the kernels and milk of white corn are creamy white in color. The kernels have a very high percentage of sugar and water in their composition. When at their prime ripeness (the milking stage) the kernels will be tender, sweet, and succulent. As the ear matures the water content decreases, the sugar turns to starch and the kernels become tough with a doughy consistency.

White Sweet Corn Cameron

Pure white sweet corn

Types of Corn

Different types of corn are grown throughout the world, with one important difference being color. Corn kernels can be different colors ranging from white to yellow to red to black. Most of the corn grown in the United States is yellow, whereas people in Africa, Central America, and the southern United States prefer white corn. Yellow corn is not popular in Africa for reasons associated with the perception of social status: apparently, it is associated with food-aid programs and is perceived as being consumed only by poor people. Also, the feed industry consumes mostly yellow corn in the manufacture of animal feed. But the main reason for the preference for white corn is simply one of tradition: people are used to eating a white product in these countries, usually the whiter the better. This preference means lower consumption of β-carotene and β-cryptoxanthin, vitamin A precursors, present in higher concentrations in yellow and orange corn. This also shows up in the preference for meal and flour made with higher extraction rates, which are whiter than the whole-grain products, but also with lower contents of fiber, vitamins, and minerals. The quality of white maize is important since it affects the milling performance, grading, and yield of high-quality products.


White corn is available year-round.

Current Facts

White corn is a member of the grass family Gramineae. Corn, known historically as maize outside of the English language, is technically classified as a grain crop, though when harvested young, it is utilized as a vegetable. Its stalks produce a cob of seeds, which are better known as the kernels, though by botanical definition they are the individual fruits of the plant. Corn varieties are classified essentially by their purpose. The amount of starch in any given corn variety will determine if it is used for sweet corn, feedstock corn, popping corn, flour corn, or biofuel corn, among other designations.


The less white corn is cooked, the better the flavor and texture. White corn can be roasted, grilled, blanched, steamed, or pureed. White corn’s bright and sweet flavors lend well to pasta and salads. It pairs well with tomatoes, basil cilantro, lobster, pork, chanterelles, truffles, shelling beans, cream, nutty cheeses, peas, summer squashes, fennel, citrus, and scallops. Corn is dried and ground into flour for baked goods, tortillas, and cereals and used as a crust/crisping agent for dishes both savory and sweet. Corn is also used for oil, as a sweetener in foods and beverages, and as a base for beverage alcohol.

Ethnic/Cultural Info

White corn was the single most important crop of pre-Columbian North America. It formed the identities of the Mesoamericans & North Americans as a staple food source. Corn is part of the Native American “Three Sisters” planting method where corn, squash, and beans are planted simultaneously. The ancestral source of sweet corn is Andean corn, named Chullpi. This corn contains the quintessential sugary gene that identifies sweet corn as the best fresh eating corn. Its high sugar content contributes to a fermented alcohol drink called Chicha, popular in Bolivia and drunk with dried Chullpi snacks.


Corn is native to the Americas, specifically Mexico. Wild corn was domesticated by indigenous Mesoamericans in prehistoric times. A wild grass, Teosinte (Zea Mexicana) is considered the ancestor of all known species of corn. Teosinte grows wild in remote areas of Mexico and Guatemala. The oldest known remains of corn were discovered in Mexico’s Valley of Tehuacan and dated 2750 BC, approximately 7,000 years old. Corn is still the number one grain crop grown in the Americas. It continues to be a significant source of food and now fuel security, providing at least 12 billion bushels annually for agricultural and industrial use.

According to a genetic study by Embrapa, corn cultivation was introduced in South America from Mexico, in two great waves: the first, more than 6000 years ago, spread through the Andes. Evidence of cultivation in Peru has been found dating to about 6700 years ago. The second wave, about 2000 years ago, through the lowlands of South America.

An influential 2002 study by Matsuoka et al. has demonstrated that, rather than the multiple independent domestications model, all maize arose from a single domestication in southern Mexico about 9,000 years ago. The study also demonstrated that the oldest surviving maize types are those of the Mexican highlands. Later, maize spread from this region over the Americas along two major paths. This is consistent with a model based on the archaeological record suggesting that maize diversified in the highlands of Mexico before spreading to the lowlands.

After the arrival of Europeans in 1492, Spanish settlers consumed maize, and explorers and traders carried it back to Europe and introduced it to other countries. Spanish settlers far preferred wheat bread to maize, cassava, or potatoes. Maize flour could not be substituted for wheat for communion bread since in Christian belief only wheat could undergo transubstantiation and be transformed into the body of Christ. At another level, Spaniards worried that by eating indigenous foods, which they did not consider nutritious, not only would they weaken, but they risked turning into Indians. “In the view of Europeans, it was the food they ate, even more than the environment in which they lived, that gave Amerindians and Spaniards both their distinctive physical characteristics and their characteristic personalities.” Despite these worries, Spaniards did consume maize and archeological evidence from Florida sites indicates they cultivated it as well.

Corn spread to the rest of the world because of its ability to grow in diverse climates. It was cultivated in Spain just a few decades after Columbus’s voyages and then spread to Italy, West Africa, and elsewhere. Sugar-rich varieties called sweet corn are usually grown for human consumption as kernels, while field corn varieties are used for animal feed, and various corn-based human food uses (including grinding into cornmeal or masa, pressing into corn oil, and fermentation and distillation into alcoholic beverages like bourbon whiskey), and as chemical feedstocks.

By 1575 corn had been introduced into the Philippines, Indonesia, and western China. It was also taken to Africa where it has become a staple food. It was useful in that continent during the years of the slave trade, as although people were transported to the colonies in the New World, corn helped the population to grow rather than to diminish from illnesses such as malnutrition and because of the fact that so many people were transported.

Corn contains some the B-complex vitamins including B1 (thiamin), B2 (niacin), B3 (riboflavin) B5 (pantothenic acid), and B6, making corn good for hair, skin, the digestion, heart, and brain. It also contains vitamins C, A, and K along with amino acids, flavonoids, large amounts of beta-carotene, and a fair amount of selenium which improves the functions of the thyroid gland and plays a role in the proper functioning of the immune system. Beta-carotene is also found in tomatoes, papayapumpkin, and red peppers. Corn, therefore, possesses potent antioxidant properties that help to protect the body from the ravages of free radicals which can damage the cells and cause cancer. Corn also contains fiber which is essential to our diet. It also helps with the production of sex and stress-related hormones and is good for our sexual health especially that of men as niacin can help with erectile dysfunctions.

It is believed that it can help with the symptoms of arthritis and rheumatism as the B-complex vitamins can improve joint mobility.

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Ship 100 Sweet Corns to KL

Shipping Sweet Corns to Kuala Lumpur

We had shipped out 100 sticks of sweet corns to KL by this Tuesday.  A Japanese couple working at KL orders our sweet corn and request delivery to KL. We harvest white sweet corn from our corn farm and pack it into two boxes.

After receiving the payment, we ship out on the next business day. We deliver to KL by bus express from Cameron Highlands to KL, the bus start journey from Cameron at about 8 am and reaches KL around 12 pm. Our customers waiting for the bus express at KL central and picking up the white sweet corn.

In the evening, I receive the Japanese WhatsApp saying that he is eating out white sweet corn as dinner. He says our corn is very sweet and good. I am so happy to hear that our customer’s satisfaction.

White Sweet Corn

Photo capture by customer

White Sweet Corn

Photo captured by customer

Read more info Shipping Sweet Corn to KL

How to Cook Sweet Corn

How to Cook White Sweet Corns

White sweet corn is very easy to prepare. There are two primary methods of cooking sweet corn: boiling and grilling. Many people have opinions about the best way to cook sweet corn. The processes listed here are easy and tasty.

Sweet Corn Cameron

Pure white sweet corn

Boiling White Sweet Corn

Boiling is the quickest, easiest, and tastiest way to prepare fresh white sweet corn. Too many people do not know how to correctly boil fresh corn on the cob. It is a very easy technique and produces the most delicious corn on the cob. Corn should be cooked quickly and not left to sit in the boiling water very long.

Boil Sweet Corn

Things You’ll Need

  • Large Stock Pot
  • Butter
  • Salt
  • Soft brush


Step 1:

Prepare the white sweet corn by removing the husks and silk.

Step 2:

Fill a stockpot with cold water and put it in the range on to boil. Add sweet corn into the pot once the water has boiled.

Step 3:

Allow the sweet corn to cook for 2 to 5 minutes, and turn the sweet corn to make sure the whole sweet corn is cooking. Once sweet corn is ready you can see the color of sweet corn was changed. Remove it carefully with tongs and let it cool for two to three minutes before serving. The corn is now cooked perfectly and DO NOT overcook the corn.

Tips: Our white sweet corn is sweet even if you do not add anything. Your choice to eat the original taste or serve it with butter and salt!

Grilling White Sweet Corn

Grilled white sweet corn on the Cob is a popular menu item for barbecues and clambakes, and it is very easy to do. Grilled corn on the cob is not only tasty but grilling your corn never fails to impress your guests. Fresh corn on the cob can be cooked on your barbecue either wrapped in aluminum foil or in its own husks. Either way, the corn will be delicious!

Grilled Sweet Corn

Things You’ll Need

  • Grill
  • Butter
  • Salt
  • Soft brush
  • Aluminum Foil


Step 1:

Pull back the husks of the corn without removing them and clear out the corn silk. Pull the husks back into place over the kernels. Alternatively, clean the corn as you would for boiling, and then wrap the ears in aluminum foil.

Step 2:

Place the ears on the grilling surface (open flame is best) and turn them about a quarter rotation every minute or so. Continue turning until the husks (or foil) are slightly browned on all sides.

Step 3:

Remove the corn from the grill and carefully remove husks or foil. Allow the ears to cool for about one minute prior to serving.

Tips: Our white sweet corn is sweet even if you do not add anything. Your choice to eat the original taste or serve it with butter and salt!

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White Fruit Corn – Cameron Highlands

Pure White Fruit Corns – Cameron Highlands

My husband and I found this quaint corn farm on the web while doing research for must-visit attractions in Cameron Highlands, with one of the results pointing straight to your homepage. A positive review from a previous customer left a good impression, and we subsequently added this corn farm to the itinerary for our group, including my 88-year-old mom.

Upon trying the white sweet corn, the first thing that hit us was that it looks extremely appetizing. The corn was described by others as “Fruit Corn”, and it indeed lives up to its name with its even, pearly white kernels that create a juicy and sweet explosion of flavors in your mouth. We have had fresh corn from the farmer’s market before, but this white sweet corn really stood out because it didn’t have the starchy texture of every other corn we tasted. The fruit corn is really yummy, and we couldn’t stop eating it while we were there.

My 88-year-old mother has dentures and does not normally eat such food, but she loved it and said that she had never had such juicy and sweet corn in her life. My husband, who does not normally enjoy such food, hesitated to try it but loved it when he tasted it and decided to order more cobs for his colleagues in the office (they loved it too!). In fact, we had previously placed an order of 60 cobs of this White Fruit Corn, but after trying the sample, we decided to increase our order to 100 cobs to share with our friends and family.

The corn keeps well frozen, and I was able to share the joy with my daughter who was overseas for a week. The flesh stays just as firm and sweet as the day I bought it.

This is the best corn we’ve ever tasted, simply outstanding! I doubt I can find any other corn in Malaysia that can beat this farm’s, and they are a top visit when we visit Cameron Highlands again. Our group bought fruit corn, sweet potato & honey from the farm and it was worth every cent.

Thank you so much for your hospitality during the visit. We felt like part of the family when you look around on the guided tour of the farm and showed us your labor of love. Our best wishes to all of you!

Corn Farm

水果玉米 – 金马仑高原








Amy Neo and family (Singapore)

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Unforgettable Visit – Sweet Corn Cameron Highlands

Unforgettable visit – Sweet Corn Rendezvous @ Tringkap, Cameron Highlands

A most memorable visit to your corn farm.

baby corn

My second visit for 2014 to Cameron Highlands. The first bite into the white sweet corn was juicy and sweet, can’t believe it was so sweet and crunchy. A sweet corn lover since my young days as a little girl from my native hometown of Kampar, my parents would always buy them back for me.  It was only yellow-colored sweet corn in those days……

Your white sweet corn is 100% Cameron grown, and even tastier than the bi-colored corn – the white/yellow ones,  and it was really worth every single bite.  The great part is about eating it raw like eating apples and oranges. What an awesome enjoyment right in the heart of Cameron Highlands!

Tried it boiled and steamed as well, and every bite was more delicious than the first…

Can’t get enough of it. !!!!!. My Filipino maid and even my doggies love the white sweet corn kernels… ( Masarap  Mais ), she says in Tagalog……

Thank you, Vivian, for the best-tasting sweet corn in all my visits to Cameron Highlands.  And even though, I missed the chance of picking them myself, the visit will forever remain one of the best ones in my lifetime.  The 120 sticks will never be enough … I am coming back for more. 100 days from seed to mature corn, you will always be the No. 1 on my list.

Your farm grew Japanese sweet potatoes, cassava which took 2 years to mature, and also the tender baby corns really made my visit so unforgettable. I love pure honey too.

Sweet Potato Cameron

corn farm

Pure white Sweetcorn + Vivian Lou = My Sweetcorn Rendezvous

corn farm

corn farm

The Queen of ” white sweet corn” ( 白 米 皇 后)

Thanks for the great farm experience ……

Cindy Tan and CS Lo ( Kuala Lumpur + Hong Kong)
Jennie Tan and Peter Wayne Maloney ( Perth, Western Australia)

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