Corn

Corn, also called maize, is a cereal belonging to the grass family. Its scientific name is Zea mays. It was domesticated in Mesoamerica thousands of years ago from a wild grass called teosinte and became an important crop for many Indigenous peoples of the Americas. After the arrival of Europeans in the late fifteenth century, corn spread to other parts of the world and is now cultivated on every continent except Antarctica.

The plant has tall, sturdy stems and long leaves. Female flowers develop into ears covered with rows of kernels, while the long strands known as corn silk are part of the flower and help receive pollen. Varieties differ in color, size, and composition. Corn has many uses. Fresh kernels can be boiled, grilled, or added to salads and other dishes, while dried kernels can be ground into flour or meal.

Corn is also processed into starch, oil, sweeteners, and other food ingredients. Some varieties are used to make popcorn, and others are mainly grown for animal feed or industrial purposes. Nutritionally, corn provides carbohydrates, fiber, vitamins, minerals, and some protein. Whole corn also contains natural plant compounds such as carotenoids, whose amounts vary between varieties.

Unlike wheat, barley, and rye, ordinary corn does not naturally contain the gluten proteins associated with those cereals, although processed corn products can sometimes be contaminated during manufacturing. Corn is therefore both an important food crop and a widely used raw material.