Sweet corn, a member of the Gramineae family is available in wide varieties globally but variety preference is different for each region. Standard yellow sweet corn is the most commonly known variety Sweet corn has been reported to contain 75.7 percent moisture, 6.8mg/100g vitamin C, 2.0mg/100g calcium, 37mg/100g magnesium, 15.2mg/100g sodium on fresh matter basis. Unlike field corn varieties, which are harvested at full maturity, sweet corn is picked when immature, it is a costly and perishable vegetable with short shelf life due to higher respiration rate efforts are needed to promote processing of sweet corn so as to enhance its shelf life and prevent post harvest losses. In the present article, production, nutritional composition and processing of sweet corn to increase shelf life, have been discussed
