This paper describes a new type of fresh corn-waxy corn with sweet taste and the representative varieties. Through the innovation and improvement of waxy corn germplasm， all the grains of the waxy corn with sweet taste are waxy with 12% brix or higher on average sugar content during the suitable harvesting period， which is significantly higher than that of ordinary waxy corn. This type of corn is sweet and forms a special taste quality of “waxy with sweet”. In 2011， fresh corn innovation team of Beijing Academy of Agriculture and Forestry Sciences initiated the program of “waxy corn with sweet taste” germplasm innovation and variety cultivation. Using innovative and integrated breeding methods such as “high-quality， large-group， strict-selection”， “individual plant test”， and “elite lines aggregation”， and a large number of field phenotype identification and evaluation of grain sugar content and taste quality， we produced the waxy corn backbone inbred line ZN3. Using ZN3 as parent， a waxy corn with sweet taste variety Jingkenuo768 was released with 14% brix on the sugar content of fresh kernels. Jingkenuo768 shows the overall advantage， such as high sweetness in kernels， good taste quality， high and stable yield， multi-resistance and wide adaptability， long harvest periods， etc.， and has been rated in list of “Top Ten Excellent Variety in China”. Jingkenuo768 passed the national examination at four ecological zones in 2021， suitable for planting in the national fresh corn ecological zones. The waxy corn with sweet taste will lead the direction of waxy corn development in the future.