Some Amazing Corn Facts

                                         
                                               * Corn cob always has an even number of rows.
                                               * There is one piece of silk to each kernel
                                               * Each corn spiklet produces two florets- one fertile and one sterile
                                               * Popcorn and Sweet corn come from different plants

Dent Corn : Is the type of corn eaten as a vegetable. It has either white or yellow kernels. Dent kernels contain both hard and soft starch that become indented at maturity. Being one of the most cultivated crop in the world, it is mostly used to make processed foods.

Flint Corn : Flint corn, also known as Indian corn (A different variant of Maize) is very hard, so is compared to flint. It is used for similar purposes as dent corn. Flint corn is distinguished by a hard outer shell and kernels with a range of colors from white to red.Today, most flint corn is grown in Central and South America.

Sweet Corn : Sweet corn has higher natural sugar content then all the other corns (10% Sugar). It's most popular use is as 'corn on the cob', it is also canned or frozen for future consumption. Sweet corn is a source of carbohydrates and food energy and contains some vitamin A (Only yellow corn), minerals and protein. Almost 50% of the sugar can be converted to starch only 24 hours after it is picked, so it is best to eat it fresh!

Flour Corn : Flour corn are Corn having kernels almost entirely of soft starch with thin seed coats. Flour corn was a chief type grown by Native Americans. Flour corn is primary used for making corn flour and is used in baking because it has a soft, starch-filled, kernel that is easy to grind. Flour corn is primarily white, although it can be grown in other colors, for example, blue corn.

Waxy corn : This corn origins from China. Corn with grains that have a waxy appearance when cut, that contain only branched-chain starch, and that are used especially for desserts and adhesives and as a replacement for tapioca.This corn is much more glutinous than the other varieties. Waxy corn is used by wet-corn millers to produce waxy cornstarch which is utilized by the food industry as a stabilizer/thickener.

Pop Corn : Evidence of this Corn from 3600 B.C. was found in New Mexico. Popcorn, a type of flint corn, is generally not edible like other styles of corn. It has a soft starchy center surrounded by a very hard exterior shell. This corn is usually stripped from the cob to make popcorn . When popcorn is heated the natural moisture inside the kernel turns to steam that builds up enough pressure for the kernel to explode. When the kernel explodes they create fluffy, crunchy kernels. All types of corn will pop to some degree, but they won't necessarily have enough starch to turn inside out, or an outside layer that will create enough pressure to explode.