Grain
Corn
Corn (maize) is a New World cereal eaten as sweetcorn, dried field grain, popcorn, and myriad milled products—cornmeal, polenta, grits, masa harina, and cornflour. Nixtamalisation with alkaline water transforms dried kernels into masa for tortillas and tamales. Dent, flint, flour, sweet, and popcorn types serve different kitchens. Colour ranges from yellow and white to blue and red landraces with distinct flavour and texture.
Also known as: Sweetcorn, Maíz, Mais, Mealie
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Breeds & varieties
A sample of named types with their own origin and culinary profiles. Showing 10 of 18.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.51 g
- Saturated Fat 0.46 g
- Trans Fat 0 g
- Monounsaturated Fat 0.48 g
- Polyunsaturated Fat 1.28 g
- Cholesterol 0 mg
- Sodium 4.7 mg
- Salt 0.01 g
- Total Carbohydrate 70.1 g
- Dietary Fibre 6.18 g
- Total Sugars 0.94 g
- Complex / starch 61.5 g
- Protein 10.3 g
- Water 11.5 g
- Energy 351 kcal
- Water 11.5 g
- Carbohydrates 70.1 g
- Sugars 0.94 g
- Monosaccharides 0.66 g
- Disaccharides 0.29 g
- Starch 61.5 g
- Amylose 15.4 g
- Amylopectin 46.1 g
- Digestible Starch 52.3 g
- Resistant Starch 6.15 g
- Fibre 6.18 g
- Soluble Fibre 2.16 g
- Insoluble Fibre 4.02 g
- Protein 10.3 g
- Plant Protein 9.76 g
- Fat 2.51 g
- Saturated Fat 0.46 g
- Monounsaturated Fat 0.48 g
- Polyunsaturated Fat 1.28 g
- Vitamins 64 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.32 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.23 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.26 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 30.5 µg
- Vitamin C 2 mg
- Vitamin E 0.8 mg
- Vitamin K 2 µg
- Minerals 239 mg
- Major Minerals 233 mg
- Trace Minerals 6.3 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.32 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.23 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.26 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 30.5 · vitamin-e: 0.8 · vitamin-k: 2 ·
Minerals
Sodium: 4.7 · Potassium: 174 · Calcium: 54 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·
Dry grains are starch-forward with bran fibre when whole; refining strips fibre and some minerals.
In the kitchen
Culinary partners and combinations that usually underperform with Corn.
Usually avoid with
Often clash in flavour or tradition
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Maize was domesticated from teosinte in Mesoamerica and became the region's core staple grain.
Nixtamalisation and tortilla traditions fixed corn as the foundation of Mesoamerican cookery.
Columbian exchange spread maize across Europe, Africa, and Asia within decades.
Hybrid dent corn and industrial milling made cornmeal, grits, and cornstarch global commodities.