What is corn similar to? Exploring Grains, Vegetables, and Flavor Alternatives

November 29, 2025 •

4 min read

The corn genus, Zea, is most closely related to sorghum and Tripsacum, also known as gamagrass. This close botanical relationship gives some insight into its grain-based similarities, but for culinary purposes, what is corn similar to depends on whether you're replacing its texture, sweetness, or starchiness.

Quick Summary

This guide details various foods comparable to corn based on botanical family, texture, and flavor profiles. It covers grain alternatives like sorghum and millet, vegetable substitutes including cauliflower and sweet potatoes, and provides options for cooking and baking substitutions.

Key Points

Botanical Relatives: Sorghum and teosinte are the most closely related plants to corn, as they belong to the same grass family, Poaceae.
Closest Culinary Substitute: Hominy, which is alkali-treated corn, is the most direct substitute for corn kernels, especially in Mexican-inspired dishes.
Starch and Texture Replacements: For a hearty, starchy feel, diced potatoes, cassava, or lima beans are excellent alternatives in soups and stews.
Sweet Flavor Alternatives: Vegetables like winter squash (butternut, acorn) and sweet potatoes offer a natural sweetness comparable to sweet corn.
Baking and Flour Substitutions: Millet flour or rice flour can be used in baking to mimic cornmeal or corn flour for gluten-free options.
Low-Carb Options: Riced broccoli and cauliflower rice are popular low-carb substitutes for corn, providing volume and texture without the high carb count.
Flavor Boosters: For salads, fresh peas and diced bell peppers offer the sweet pop and vibrant color often provided by corn kernels.

Corn is a versatile staple in cuisines worldwide, but understanding what it's similar to can be useful for dietary reasons, cooking variety, or simply out of curiosity. The comparisons vary depending on the attribute you're focusing on—is it the grain's starchy nature, the sweet flavor of fresh corn, or the overall texture?

Botanical Relatives: Grains in the Grass Family (Poaceae)

From a botanical standpoint, corn (or maize) is a member of the large grass family, Poaceae. This family includes many other cereals we consume regularly, though some are more closely related than others.

Sorghum: As a close relative of corn within the same subfamily, sorghum shares many growing characteristics and can be a good substitute in both culinary and agricultural applications. It is notably more drought-tolerant than corn.
Millet: Another grass from the same plant family, millet is also highly drought-resistant and works well in many dishes as a grain alternative to corn.
Wheat, Rice, and Barley: These well-known grains are part of the broader grass family but are more distantly related to corn than sorghum and millet.
Teosinte: The wild ancestor of modern corn, teosinte, is visually quite different but genetically very similar. While not a culinary substitute, it's corn's original biological counterpart.

Culinary Parallels: Texture, Starch, and Flavor

When looking for substitutes in the kitchen, the goal is often to replicate a certain function or taste. This leads to a different list of comparable foods.

For Starch and Texture

Hominy: Perhaps the closest in texture and flavor, hominy is actually made from dried corn kernels that have undergone nixtamalization, a process that removes the outer hull. It is a traditional ingredient in many Latin American dishes like pozole.
Potatoes: Diced potatoes can provide the starchy, hearty base needed for chowders and stews, much like corn.
Cassava: Also known as yuca, cassava is a starchy root vegetable used extensively in tropical regions. It is very adaptable and works well in doughs and as a side dish.
Lima Beans: These offer a creamy texture and mild flavor that can be used in soups and stews in place of corn.

For Sweetness and 'Pop'

Peas: Frozen or fresh peas offer a similar size and satisfying pop of sweetness, making them an excellent substitute in salads and grain bowls.
Winter Squash: Butternut, acorn, and delicata squash possess a natural sweetness and mild flavor similar to sweet corn.
Sweet Potatoes: The natural sweetness and creamy texture of sweet potatoes can replace corn in side dishes or pureed recipes.

For Ground Corn (Flour and Meal)

Polenta: As a product of ground yellow corn, polenta is an almost direct substitute for coarse cornmeal, with a similar flavor profile.
Rice Flour: This gluten-free option can mimic the binding properties of fine corn flour in baking, though the flavor will be neutral.
Millet Flour: Ground millet provides a texture similar to cornmeal with a mild, slightly sweet taste, and is another ancient grain alternative.

Comparison Table: Corn vs. Common Alternatives


Attribute	Corn	Sorghum	Sweet Potato	Cauliflower	Peas
Flavor Profile	Sweet, earthy, and starchy	Nutty, earthy	Sweet, earthy	Mild, slightly nutty	Sweet, grassy
Texture	Firm, juicy kernels; creamy when pureed	Firm, chewy kernels	Soft, starchy	Firm florets; creamy when riced	Soft, plump
Best for...	Salads, chowders, side dishes, breads	Pilafs, porridges, gluten-free flour	Mashing, roasting, pureeing	Low-carb rice, roasting	Salads, pasta, side dishes
Nutritional Profile	Fiber, antioxidants, vitamins	Protein, iron, fiber	Vitamins A, C; fiber	Vitamins C, K; fiber	Vitamins A, C, K; fiber
Dietary Suitability	High-carb, often gluten-free	Gluten-free	Starchy vegetable	Low-carb, gluten-free	Plant-based, high protein

Cooking with Corn Alternatives

Many of the best substitutes for corn offer a chance to explore new flavors and textures. For instance, in a chowder recipe, you can easily swap corn for diced potatoes and a puree of cauliflower to maintain a creamy, hearty consistency with a different nutritional profile. For a fresh salad, using thawed peas or diced bell peppers and jicama can provide a satisfying sweetness and crunch. For cornbread, millet or rice flour can be used as gluten-free alternatives to cornmeal, though the texture will be slightly different. The versatility of these alternatives ensures that even with dietary restrictions, the essence of a dish can be preserved or adapted. For specific guidance on substitutions in various dishes, resources like Kim Schob's guide on corn substitutes can be very helpful for balancing flavors and textures.

Conclusion

Determining what is corn similar to depends on the context—whether it's a botanical comparison, a quest for a similar starch, or a craving for its sweet flavor. From its close cousin, sorghum, to a range of vegetables and other grains, there are numerous suitable alternatives available. Understanding the different characteristics—flavor, texture, and starch content—allows for informed substitutions that can enhance a recipe or fit specific dietary requirements. Whether you're making a chowder, a salad, or baked goods, there is a replacement that can provide a comparable culinary experience.

Frequently Asked Questions

There is no single direct grain substitute that perfectly mimics corn, but sorghum is a close botanical relative and is used similarly in many culinary applications. For cornmeal, polenta or ground millet are excellent substitutes.

For low-carb diets, riced cauliflower and riced broccoli are excellent substitutes for corn kernels, especially in salads, stir-fries, and bowls. They offer a similar texture without the high carbohydrate content.

Yes, sweet potatoes can replace corn in many recipes. Their natural sweetness and starchy texture make them a good alternative for purees, chowders, and roasted side dishes.

Common replacements for cornstarch as a thickener include arrowroot powder, tapioca starch, and potato starch. You can also use a fine grain flour, like rice flour, but the flavor may be less neutral.

Hominy is very similar to corn because it is made from dried corn kernels that have been treated with an alkali process. It has a distinct flavor and a puffed, chewy texture.

For salads and cold dishes, thawed frozen peas or diced bell peppers can provide a similar pop of sweetness and texture to corn kernels, adding color and flavor.

Certain varieties of winter squash, such as butternut and acorn squash, have a naturally sweet and mild, earthy flavor that is reminiscent of corn.