The 7 Varieties Of Corns You Should Know Of

There are many different types of corn on the market, and each will provide a different flavor for your dishes. This gives you multiple options to find which one is best for your taste buds.

Corn is a staple food product in the United States. It is eaten as a cereal grain, used in animal feed, and ground into cornmeal. Now, here are the 7 varieties of corns you should know of.

1. DENT CORN

Dent corn, also known as grain corn, is a type of field corn with high soft starch content. The hard and soft sides of a corn kernel are basically composed of different molecules.

The hard, flinty sides are composed of amylopectin, which is insoluble in water, while the softer bottoms and cores contain amylose, which is soluble. It’s because of these different types that the ends can ‘dent’ when it dries out.

Dent corn is a type of corn that has white kernels and is widely used in the United States. It can be used for oils, syrups, grits, meals, flours, bio-fuel, silage, and livestock feed. Dent corn also has many uses in other countries.

2. Heirloom Popcorn

The popcorn plant, also called the popping corn plant, is a species of corn that produces small ears of popcorn.

Heirloom popcorn is a cultivar that has been traced back to ancient Native American tribes. It is an heirloom variety that has been passed down through generations and is still grown today. The heirloom variety has many uses and can be eaten as it would have been in the past.

The term “heirloom” means something that was handed down from generation to generation and still continues to be used today. This term can also be applied to people who are passed down through generations or are still alive today.

3. Robust Yellow Hulles Hybrid

Native American corn has long been a favorite treat and is now receiving attention for its hulls and exceptional popularity. These hulls make popping the corn easy, making way for toasty flavor and tender kernels.

The Native American corn is known for its tasty, exploding kernels and has been grown by Native Americans since the 1500s. This variety was created through a cross between two different types of corn by an unknown farmer in Mexico that was brought over to America by Spanish missionaries.

The hulls on this variety are so thin that they pop easily when they get wet from rain or irrigation water. This makes it easier for the farmer to harvest the crop and lessens the risk of insect infestation because there are fewer hulls sticking out of the ground.

4. Baby corn

Baby corn is a type of cereal seed typically eaten whole as opposed to its larger and tougher cousin, regular corn. It’s harvested before it becomes mature.

When you are preparing baby corn for cooking, make sure that you thoroughly rinse and dry them.

Baby corn is generally small enough to cook whole. Trimming the tops off isn’t essential but it does allow for a neat finish. When stir-frying, it’s best to start by splitting the corn lengthwise before cooking.

5. Flour corn

Flour corn is actually a type of hybrid corn. It has a soft starchy endosperm and a thin pericarp and is primarily used to make corn flour. This type, found in ancient indigenous North American gravesites, is widely grown in drier parts of the US, as well as parts of South America.

Corn is a staple food that has been used in the United States since pre-Columbian times. According to the U.S. Department of Agriculture, corn is the top grain crop grown in the United States and provides nearly 40% of all vegetable oil consumed in America.

Corn flour is a significant component of most types of baked goods, but corn kernels are eaten as fresh or frozen vegetables. Corn plants are different in terms of how they are classified; cherry or sweet corn (used to make things like canned soups) have firm seeds that are tightly compacted, while field corn is more easily ground and has soft, mealy kernels.

6. Sweet corn

Sweet corn is a type of corn that has high sugar content. It comes from a naturally occurring recessive mutation in the genes which control the conversion of sugar to starch and as such, it usually requires more time and effort to produce.

Sweet corn has a wide variety of uses such as in cooking, as a side dish, or in the production of various food items. It is also used for many other purposes such as for beer and winemaking, for animal feed, in the production of pharmaceuticals, and even in the production of ethanol.

It’s easy to have some sweetness every day with sweet corn. This recipe calls for adding a bit of sugar to the water where it will evenly coat each kernel and caramelize on the cob. You can add as much or as little sugar as you like depending on your preference.

7. Waxy corn

Waxy corn or glutinous corn is a type of field corn characterized by its sticky texture when cooked as a result of larger amounts of amylopectin. It was first described from a specimen from China back in 1909.

The corn is characterized by its sticky texture when cooked as a result of larger amylopectin molecules.

Waxy corn is found in the southern United States, Mexico, and South America. It is also known as glutinous corn because it has a high content of amylopectin molecules that give it a sticky texture when cooked.

Conclusion on the 7 varieties of corns you should know of

There are many different types of corn on the market and each will provide a different flavor for your dishes. This allows you to experiment with each variety and find which one is best for you.

There’s field corn, sweet corn, flour corn, and popcorn. Corn stalks can also be used in the kitchen to make a variety of dishes such as soup, tacos, chile con queso and more.