07.21.2009 5:00 pm
Supersweet corn is an Illinois invention
St. Louis Post-Dispatch
Erik M. Lunsford/Post-Dispatch
Joe Bonwich writes this week about supersweet corn, which is so delicious that when fresh-picked, it is best enjoyed raw. In addition to coming up with three delicious recipes, he dug deep into the history of supersweet corn. His story gives the basics; if you’d like to know more, check out these links:
Supersweet sweet corn: 50 years in the making
Fifty years of super supersweet corn: It keeps getting better
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Judith Evans is the food and travel editor for the Post-Dispatch. 
I don’t think we should refer to food sources, especially crops, in terms of “invention”. It may have been “developed” by our Illini neighbors, but it is dangerous in the long-term to think/believe/accept that corn can be “invented” (and thus, patented and restricted in how it is grown).