The effect of 121°C back pressure sterilization time on changes of storage quality of fresh sweet corn was researched with fresh sweet corn as the test material, L* value, moisture content, soluble solid content (TSS content), total number of bacterial colony and sensory quality as scores, with nitrogen-filled packing. The results showed that after 60 days storage at room temperature, for the group treated by back pressure sterilization for 40 min, the total number of bacterial colony was 1.9 lg CFU/g, the soluble solids content was 11.3%, the L* value was 65.0, the moisture content was 63.8%, and the sensory score was 23.17, which had the best storage effect overall consideration of the indexes. Microbial growth in fresh sweet corn can be effectively inhibited after being sterilized for 40 min and stored at room temperature. The fresh sweet corn maintain the original quality characteristics, and at the same time the browning process of grain is inhibited, and the decrease of water content and TSS content is slow down.