Circling back because @LindaWhit linked an article with this on WFD:
“There are three types of sweet corn sold today, each differentiated by sweetness: normal-sugar, sugar-enhanced, and super-sweet (this one with nearly three times the amount of sugar as the normal variety). So, if you’ve noticed that your corn on the cob tastes blissfully sweet, that’s probably because it is, no matter what color kernels you’re eating.”
