Tag: Field corn

A single ear of sweet corn has significantly less sugar than a medium apple. This surprising fact highlights a common misconception, leading many to ask: is there starch in sweet corn or is it just sugar? The answer lies in its unique genetic mutation and the timing of its harvest.

Depending on its maturity, corn can be classified as a vegetable, grain, or even botanically as a fruit. This multifaceted identity directly influences its texture, meaning the answer to whether corn is a soft vegetable is more complex than it appears.

According to culinary instructor and chef Francine Marz, eating raw sweet corn is safe and can be a delicious, nutritious experience. This leads many to wonder: what happens if you don't cook corn and instead enjoy it straight from the cob? The results are surprisingly varied and largely depend on the specific type and age of the corn.

According to agricultural data, less than 1% of the corn grown in the United States is the sweet corn variety, which is the only type you should consume raw. This tender, juicy variety is distinct from the more common field corn used for animal feed and processed foods.

Over 99% of corn grown in the United States is field corn, yet it is rarely, if ever, seen on a dinner plate. Unlike its juicy counterpart, sweet corn, the kernels of field corn are hard, starchy, and not intended for raw human consumption. This guide will explore why you should not eat raw field corn and the proper uses for this common agricultural crop.

While mature corn is a staple in many dishes, home gardeners often find themselves with younger, undeveloped ears. For many home gardeners, the tender ears of immature sweet corn are not only safe but also delicious to eat, whether raw or lightly cooked.

Despite the common belief rooted in digestive visibility, corn is one of the most extensively processed crops in the world. The question of 'why doesn't corn get processed' stems from a misunderstanding of what our bodies can and cannot break down, rather than the reality of its immense industrial use.

According to the USDA, genetically engineered seeds were used to plant over 90% of the corn acreage in the United States in 2024, raising the question, is corn genetically modified?. The answer is nuanced and depends largely on the type of corn.

According to research, the sweetness of sweet corn is due to a natural mutation that slows the conversion of sugar to starch. So, does corn have reducing sugar? Yes, but the amount and type vary significantly depending on the variety and its stage of maturity.

Dried corn, an ancient pantry staple with a storage life of up to 20 years for some varieties, is perfectly safe and delicious to eat when prepared correctly. However, simply boiling it like fresh corn will yield tough, unappetizing results, so knowing the right techniques is essential for a successful meal. This article will guide you through the processes of rehydrating and cooking dried corn, from basic simmering to the traditional nixtamalization method.