Corn on the cob question

[Peregris]

I don't know much about food science - except for the basics about what goes on during brewing. A question came up the last time I had some corn on the cob, though, and I'm wondering if someone here would have the answer.

If using different mash temperatures and letting the mash rest at those temps for a certain amount of time is better at converting more starches into sugars with grain, would the same technique make for sweeter corn on the cob?

If you heated water to 150F, say, and let the corn sit for twenty minutes or so before you raised it to a boil to cook the corn, would the resulting corn be sweeter?

Please excuse my ignorance, if this is just a completely ridiculous question.:

 

[david_42]

The sweetness in corn is not due to a starch to sugar conversion, the sugars are there when picked. Longer cooking just makes corn tougher.

 

[jgln]

The sweetness in corn is not due to a starch to sugar conversion, the sugars are there when picked. Longer cooking just makes corn tougher.

I have read that starch to sugar conversion happens when keeping both corn and potatoes at cold temps therefore making them sweeter. For potatoes that is usually undesirable but for corn this can be good but I think it reduces the storage age. I believe this to be true as it seems to me the corn I froze before eating always seems sweeter than the fresh corn from the same crop.