Sweet corn is not genetically modified food and can be eaten. Botany can be divided into seed coat, endosperm and embryo, and the key factor affecting the sweetness of corn is in the endosperm of corn. During the ripening of corn, glucose is produced through photosynthesis, which is transported to the endosperm and stored in the form of starch. The endosperm of sweet corn not only contains starch, but also contains relatively high content of water-soluble polysaccharides, which gives it a fresh, sweet and delicious taste.