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: Maíz, Mais, Mealie
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Grading systems
United States — USDA
US No. 1 · US No. 2
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.