Sweet corn is an important crop and a high-demand commodity, generating substantial revenue in both its fresh and processed forms; it holds significant value in human nutrition due to its rich content of carbohydrates, dietary fiber, vitamins, and essential minerals, serving as a good source of energy while supporting digestive health. Monitoring the major inorganic anions in sweet corn kernels is essential for evaluating food safety compliance, quality attributes, and agricultural impact; while anions such as phosphate, sulfate, and chloride contribute to nutritional benefits, elevated levels of nitrate and nitrite pose potential health risks. Consequently, monitoring these anions is critical for consumer safety, supports quality control during processing, and provides insights into soil fertility and fertilizer efficiency. This study aimed to determine the major inorganic anions in twelve sweet corn genotypes from the University of Agricultural Sciences and Veterinary Medicine Cluj Napoca. Ion chromatographic analysis was performed using a Shimadzu instrument with non-suppressed conductivity detection, equipped with an Allsep Anion 7u column, achieving simultaneous determination of chloride, nitrite, nitrate, phosphate, and sulfate in under 15 minutes. Minimal sample preparation involved blending of representative kernels in ultrapure water, followed by membrane filtration. The results revealed distinct chromatographic fingerprints among genotypes: phosphate concentrations reached 58.65 mg/kg, chloride concentrations reached 27 mg/kg, sulphate concentrations reached 14.23 mg/kg, and nitrate concentrations reached 7.15 mg/kg, while nitrite was detected in only three samples, with a the maximum concentration of 0.41 mg/kg. These findings highlight significant variability in anion content across sweet corn genotypes, demonstrating that ion chromatography is a reliable and efficient tool for assessing sweet corn’s nutritional quality and safety. By identifying potential food hazards and promoting environmental sustainability, these findings support improved agricultural practices and breeding programs and the development of functional foods that cater to health-conscious consumers.