Abstract: 【Objective】 To clarify the dynamic changes in the main nutritional components of fresh glutinous corn grains at different stages after pollination. 【Methods】 Using 10 glutinous corn varieties as materials, a completely randomized block design was used to analyze the changes in grain sucrose, soluble sugar, starch, and protein content during the filling period, as well as the correlation between nutritional quality and quality taste. 【Results】 The results showed that the content of sucrose and soluble sugar in sweet corn grains were unimodal change curves, the protein content always maintained an increasing trend, and the crude protein content and crude fat content in feed corn always maintained an increasing trend. The results also showed that the soluble sugar, sucrose, and protein content in glutinous corn grains showed a downward trend, while the starch content showed an upward trend. Therefore, the continuous decrease in soluble sugar, sucrose, and protein content in glutinous corn grains was a unique nutritional change pattern. The decline rate was relatively fast in the early stage of filling, and gradually slowed down in the middle and later stages. The protein content of each variety changed slightly in the later stage of filling. There was a highly significant positive correlation between cooking quality, sucrose content (0.459,9^**) and total soluble sugar content (0.472,8^**); sucrose content and protein content (0.794,9^**); sucrose content and total soluble sugar content (0.564,2^**); there was a highly significant negative correlation between starch content and sucrose content in fresh glutinous corn (-0.427,5^**). 【Conclusion】 The correlation coefficient between cooking quality and sucrose and soluble sugar of 10 glutinous maize varieties is higher, indicating that cooking quality is positively correlated with the concentration of soluble sugar and sucrose. The higher the preference for sweet and glutinous maize varieties, the more directional breeding of new varieties with nutrition and taste.