This research was carried out with the aim to determine the effect of preservatives presenting GRAS status according to FDA (Food and Drug Administration ‑ USA), in combination with low temperatures, to prevent the development of microorganism in sweet corn. Ears of sweet corn Butter Sweet (SH2 Genotype) were treated with two preservatives: Methylparabene (100 and 1.000 ppm), and Potasium Sorbate (100 and 1.000 ppm) applied by aspersion. Of the total lot corresponding to each treatment, evaluations were performed on half of the lot after 7, 14, 21, 28, and 35 days of storage at 0  ºC and 95% HR, and on the other half after two days of storage at 10 ºC (following withdrawal) to simulate commercial conditions. Variables measured were Weight Loss (WL), Total Soluble Solids (TSS), and molds and yeasts counts. No significant differences were found in WL and TSS among treatments, where WL increased and TSS decreased during storage, being this decrement more notorious after storage at 10 ºC. This work stresses the importance of combining different factors to prevent the development of microorganisms, as showed by sweet corns stored at 0 ºC, and treated with 1.000 ppm of Methylparabene and, to a lesser extent, with 1.000 ppm of Potasium Sorbate.