Below is a list of all known varieties for Corn (Maize). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Arbutus | The fruit of the Strawberry Tree (*Arbutus unedo*), a round, knobby, red-orange berry with a gritty texture and mildly sweet, somewhat bland flavor; often used to make jams or liqueurs. |
| Baby Corn | Ears of corn harvested very young, before the kernels have fully developed; consumed whole (including the cob). |
| Baby Corn | Ears of corn harvested very young, before the kernels have fully developed; consumed whole (including the cob). |
| Baby Corn | Ears of corn harvested very young, before the kernels have fully developed; consumed whole (including the cob). |
| Baby Corn | Ears of corn harvested very young, before the kernels have fully developed; consumed whole (including the cob). |
| Blue Corn (Maize) | A corn variety with blue to purple kernels; used to make colored cornmeal, chips, and tortillas. |
| Blue Corn (Maize) | A corn variety with blue to purple kernels; used to make colored cornmeal, chips, and tortillas. |
| Blue Corn (Maize) | A corn variety with blue to purple kernels; used to make colored cornmeal, chips, and tortillas. |
| Blue Corn (Maize) | A corn variety with blue to purple kernels; used to make colored cornmeal, chips, and tortillas. |
| Chilean Guava | A small, dark red berry from Chile and Argentina, known for its intense flavor of wild strawberry, kiwi, and apple, often used in jams and liqueurs. |
| Coarse Cornmeal | Corn ground into a rough texture; used to make grits, polenta, or to dust baking sheets. |
| Coarse Cornmeal | Corn ground into a rough texture; used to make grits, polenta, or to dust baking sheets. |
| Coarse Cornmeal | Corn ground into a rough texture; used to make grits, polenta, or to dust baking sheets. |
| Coarse Cornmeal | Corn ground into a rough texture; used to make grits, polenta, or to dust baking sheets. |
| Corn Chips (Tortilla Chips) | Crispy, fried or baked pieces of corn tortilla, typically salted. |
| Corn Chips (Tortilla Chips) | Crispy, fried or baked pieces of corn tortilla, typically salted. |
| Corn Chowder (Prepared) | A thick, creamy soup typically made with sweet corn, potatoes, and often bacon or ham. |
| Corn Chowder (Prepared) | A thick, creamy soup typically made with sweet corn, potatoes, and often bacon or ham. |
| Corn Cobs (Whole) | The central core of the corn ear, often used for making broth, smoking meats, or industrial purposes (not typically eaten). |
| Corn Cobs (Whole) | The central core of the corn ear, often used for making broth, smoking meats, or industrial purposes (not typically eaten). |
| Corn Flour | Very finely ground cornmeal; often used as a coating or thickening agent. |
| Corn Flour | Very finely ground cornmeal; often used as a coating or thickening agent. |
| Corn Flour | Very finely ground cornmeal; often used as a coating or thickening agent. |
| Corn Flour | Very finely ground cornmeal; often used as a coating or thickening agent. |
| Corn Grits | Coarsely ground corn (often hominy) served as a porridge; a staple in the Southern United States. |
| Corn Grits | Coarsely ground corn (often hominy) served as a porridge; a staple in the Southern United States. |
| Corn Grits | Coarsely ground corn (often hominy) served as a porridge; a staple in the Southern United States. |
| Corn Grits | Coarsely ground, dried corn kernels (hominy or dent corn); used for cooking a thick porridge. |
| Corn Grits | Coarsely ground, dried corn kernels (hominy or dent corn); used for cooking a thick porridge. |
| Corn Grits | Coarsely ground corn (often hominy) served as a porridge; a staple in the Southern United States. |
| Corn Kernels (Canned, Whole) | Sweet corn kernels preserved in a can, often packed with water and salt. |
| Corn Kernels (Canned, Whole) | Sweet corn kernels preserved in a can, often packed with water and salt. |
| Corn Kernels (Frozen) | Sweet corn kernels that have been blanched and quickly frozen for preservation. |
| Corn Kernels (Frozen) | Sweet corn kernels that have been blanched and quickly frozen for preservation. |
| Corn Oil | Oil extracted from the germ of the corn kernel; used for cooking and frying. |
| Corn Oil | Oil extracted from the germ of the corn kernel; used for cooking and frying. |
| Corn Starch | The refined starch derived from the endosperm of the corn kernel; used as a thickening agent. |
| Corn Starch | The refined starch derived from the endosperm of the corn kernel; used as a thickening agent. |
| Corn Syrup | A food syrup derived from the starch of corn; used as a sweetener and thickener. |
| Corn Syrup | A food syrup derived from the starch of corn; used as a sweetener and thickener. |
| Corn Tortillas (Yellow/White) | Thin, flat bread made from masa harina, used in various Mexican and Central American dishes. |
| Corn Tortillas (Yellow/White) | Thin, flat bread made from masa harina, used in various Mexican and Central American dishes. |
| Cornbread (Prepared from Mix) | A sweet or savory quick bread made from cornmeal, prepared using a commercial mix. |
| Cornbread (Prepared from Mix) | A sweet or savory quick bread made from cornmeal, prepared using a commercial mix. |
| Cornelian Cherry | A tart, deep red, oblong fruit from the Dogwood family, used similarly to cranberries in sauces and preserves; popular in Eastern European cuisine. |
| Cornmeal | Coarsely ground dried maize (corn); used to make cornbread, porridge, and as a crusting agent. |
| Cornmeal (Prepared Grits, Milk/Butter) | Corn grits prepared by cooking in milk or with added butter/fat for a richer flavor. |
| Cornmeal (Prepared Grits, Milk/Butter) | Corn grits prepared by cooking in milk or with added butter/fat for a richer flavor. |
| Cornmeal (Prepared Grits, Water) | Corn grits prepared by cooking in water until soft and ready to eat. |
| Cornmeal (Prepared Grits, Water) | Corn grits prepared by cooking in water until soft and ready to eat. |
| Cornmeal (Prepared Grits, Water) | Corn grits prepared by cooking in water until soft and ready to eat. |
| Cornmeal (Prepared Grits, Water) | Corn grits prepared by cooking in water until soft and ready to eat. |
| Cornmeal (Prepared Polenta, Stock/Cheese) | Polenta prepared with broth and often finished with cheese for a savory dish. |
| Cornmeal (Prepared Polenta, Stock/Cheese) | Polenta prepared with broth and often finished with cheese for a savory dish. |
| Cornmeal (Prepared Polenta, Water) | Cornmeal (Polenta) prepared by cooking in water until soft and ready to eat. |
| Cornmeal (Prepared Polenta, Water) | Cornmeal (Polenta) prepared by cooking in water until soft and ready to eat. |
| Cornmeal (Prepared Polenta, Water) | Cornmeal (Polenta) prepared by cooking in water until soft and ready to eat. |
| Cornmeal (Prepared Polenta, Water) | Cornmeal (Polenta) prepared by cooking in water until soft and ready to eat. |
| Cream-Style Corn (Canned) | Canned sweet corn that is a mix of whole and pureed kernels, often thickened. |
| Cream-Style Corn (Canned) | Canned sweet corn that is a mix of whole and pureed kernels, often thickened. |
| Dent Corn (Field Corn) | The most widely grown type of corn in the US, characterized by a dent in the top of the kernel when dried; mainly used for animal feed and industrial products. |
| Dent Corn (Field Corn) | The most widely grown type of corn in the US, characterized by a dent in the top of the kernel when dried; mainly used for animal feed and industrial products. |
| Dent Corn (Field Corn) | The most common type of corn grown for animal feed and industrial use; characterized by a dent in the kernel when dried. |
| Dent Corn (Field Corn) | The most common type of corn grown for animal feed and industrial use; characterized by a dent in the kernel when dried. |
| Dried Field Corn (Whole) | Dried mature kernels of dent corn, used primarily for livestock feed or industrial purposes but also for making moonshine. |
| Dried Field Corn (Whole) | Dried mature kernels of dent corn, used primarily for livestock feed or industrial purposes but also for making moonshine. |
| Dried Field Corn (Whole) | Dried mature kernels of dent corn, used primarily for livestock feed or industrial purposes but also for making moonshine. |
| Dried Field Corn (Whole) | Dried mature kernels of dent corn, used primarily for livestock feed or industrial purposes but also for making moonshine. |
| Fine Cornmeal | Corn ground into a finer texture; used in cornbread, muffins, and frying batter. |
| Fine Cornmeal | Corn ground into a finer texture; used in cornbread, muffins, and frying batter. |
| Fine Cornmeal | Corn ground into a finer texture; used in cornbread, muffins, and frying batter. |
| Fine Cornmeal | Corn ground into a finer texture; used in cornbread, muffins, and frying batter. |
| Flint Corn (Indian Corn) | A variety of corn with a hard outer layer; used for cornmeal and hominy. |
| Flint Corn (Indian Corn) | Hard-shelled corn with colorful kernels; often used for grinding into cornmeal or as ornamental decoration. |
| Flint Corn (Indian Corn) | A variety of corn with a hard outer layer; used for cornmeal and hominy. |
| Flint Corn (Indian Corn) | A variety of corn with a hard outer layer; used for cornmeal and hominy. |
| Flint Corn (Indian Corn) | A variety of corn with a hard outer layer; used for cornmeal and hominy. |
| High Fructose Corn Syrup (HFCS) | A sweetener made from corn starch that has been processed to convert some of its glucose into fructose. |
| High Fructose Corn Syrup (HFCS) | A sweetener made from corn starch that has been processed to convert some of its glucose into fructose. |
| Hominy | Dried corn kernels (usually white corn) that have been treated with an alkali solution (nixtamalization) to remove the hull and germ. |
| Hominy | Corn kernels that have been treated with an alkali solution (nixtamalization) to remove the hull and germ; used in stews (e.g., pozole). |
| Hominy | Corn kernels that have been treated with an alkali solution (nixtamalization) to remove the hull and germ; used in stews (e.g., pozole). |
| Hominy | Dried corn kernels (usually white corn) that have been treated with an alkali solution (nixtamalization) to remove the hull and germ. |
| Hominy | Dried corn kernels (usually white corn) that have been treated with an alkali solution (nixtamalization) to remove the hull and germ. |
| Hominy | Dried corn kernels (usually white corn) that have been treated with an alkali solution (nixtamalization) to remove the hull and germ. |
| Hushpuppies (Prepared) | Small, deep-fried balls of cornmeal batter, often served as a side dish. |
| Hushpuppies (Prepared) | Small, deep-fried balls of cornmeal batter, often served as a side dish. |
| Japanese Raisin Tree | The fleshy fruit stalk (peduncle) of the Japanese Raisin Tree, which swells and becomes sweet and edible, tasting like a combination of pear and raisin. |
| Masa Harina | Flour made from dried hominy; the traditional base for tortillas and tamales. |
| Masa Harina | Flour made from dried hominy; the traditional base for tortillas and tamales. |
| Masa Harina | Flour made from dried hominy; the traditional base for tortillas and tamales. |
| Masa Harina | Flour made from dried hominy; the traditional base for tortillas and tamales. |
| Masa Harina (Corn Dough Flour) | Hominy that has been dried and ground into a flour; used to make tortillas, tamales, and pupusas. |
| Masa Harina (Corn Dough Flour) | Hominy that has been dried and ground into a flour; used to make tortillas, tamales, and pupusas. |
| Muntries | A small, crisp, apple-flavored berry (*Kunzea pomifera*) native to Australia; often used in sauces and preserves. |
| Parboiled Corn Grits | Corn grits that have been pre-cooked for faster preparation. |
| Parboiled Corn Grits | Corn grits that have been pre-cooked for faster preparation. |
| Parboiled Corn Grits | Corn grits that have been pre-cooked for faster preparation. |
| Parboiled Corn Grits | Corn grits that have been pre-cooked for faster preparation. |
| Polenta (Instant) | Pre-cooked, finely ground cornmeal; cooks much faster than traditional polenta. |
| Polenta (Instant) | Pre-cooked, finely ground cornmeal; cooks much faster than traditional polenta. |
| Polenta (Instant) | Pre-cooked, finely ground cornmeal; cooks much faster than traditional polenta. |
| Polenta (Instant) | Pre-cooked, finely ground cornmeal; cooks much faster than traditional polenta. |
| Popcorn | A specific type of corn kernel that explodes when heated. |
| Popcorn | A specific type of corn kernel that explodes when heated. |
| Popcorn | A specific type of corn kernel that explodes when heated. |
| Popcorn | A specific type of corn kernel that explodes when heated. |
| Popcorn (Air-Popped) | Popcorn kernels popped using hot air without added oil or fat. |
| Popcorn (Air-Popped) | Popcorn kernels popped using hot air without added oil or fat. |
| Popcorn (Oil-Popped) | Popcorn kernels popped using oil or fat. |
| Popcorn (Oil-Popped) | Popcorn kernels popped using oil or fat. |
| Popcorn (Zea mays everta) | A specific type of corn kernel that explodes when heated; used as a snack. |
| Popcorn (Zea mays everta) | A specific type of corn kernel that explodes when heated; used as a snack. |
| Roasted Corn Kernels (Choclo) | Dried, sometimes toasted, large-kernel corn (Maize de Jora or similar) often used as a crunchy snack in South America. |
| Roasted Corn Kernels (Choclo) | Dried, sometimes toasted, large-kernel corn (Maize de Jora or similar) often used as a crunchy snack in South America. |
| Roasted Corn Kernels (Choclo) | Dried, sometimes toasted, large-kernel corn (Maize de Jora or similar) often used as a crunchy snack in South America. |
| Roasted Corn Kernels (Choclo) | Dried, sometimes toasted, large-kernel corn (Maize de Jora or similar) often used as a crunchy snack in South America. |
| Sea Buckthorn | Sea Buckthorn — a food ingredient. |
| Super-Sweet Corn | A modern variety of sweet corn bred for exceptionally high sugar content and slower conversion of sugar to starch. |
| Super-Sweet Corn | A modern variety of sweet corn bred for exceptionally high sugar content and slower conversion of sugar to starch. |
| Sweet Corn (Bicolor) | A sweet corn variety that has a mix of both yellow and white kernels on the same cob. |
| Sweet Corn (Bicolor) | A sweet corn variety that has a mix of both yellow and white kernels on the same cob. |
| Sweet Corn (Maize) | A variety of corn harvested immature for its high sugar content; typically consumed on the cob or as canned/frozen kernels. |
| Sweet Corn (Maize) | A variety of corn harvested immature for its high sugar content; typically consumed on the cob or as canned/frozen kernels. |
| Sweet Corn (Maize) | A variety of corn harvested immature for its high sugar content; typically consumed on the cob or as canned/frozen kernels. |
| Sweet Corn (Maize) | A variety of corn harvested immature for its high sugar content; typically consumed on the cob or as canned/frozen kernels. |
| Sweet Corn (Roasted) | Fresh sweet corn cobs or kernels that have been roasted, often served with seasonings. |
| Sweet Corn (Roasted) | Fresh sweet corn cobs or kernels that have been roasted, often served with seasonings. |
| Sweet Corn (White) | A white variety of sweet corn, known for its tender kernels and sweet flavor. |
| Sweet Corn (White) | A white variety of sweet corn, known for its tender kernels and sweet flavor. |
| Sweet Corn (Yellow) | The standard yellow variety of sweet corn, known for its high sugar content and consumption as a vegetable. |
| Sweet Corn (Yellow) | The standard yellow variety of sweet corn, known for its high sugar content and consumption as a vegetable. |
| Sweet Corn Kernels (Cooked) | Fresh, canned, or frozen sweet corn kernels prepared by boiling, steaming, or sautéing. |
| Sweet Corn Kernels (Cooked) | Fresh, canned, or frozen sweet corn kernels prepared by boiling, steaming, or sautéing. |
| Sweet Corn on the Cob (Cooked) | A whole ear of sweet corn cooked by boiling, grilling, or steaming. |
| Sweet Corn on the Cob (Cooked) | A whole ear of sweet corn cooked by boiling, grilling, or steaming. |
| Sweet Sorghum Syrup (Sorghum Molasses) | A thick, sticky syrup extracted from the stalks of sweet sorghum; used as a sweetener. |
| Sweet Sorghum Syrup (Sorghum Molasses) | A thick, sticky syrup extracted from the stalks of sweet sorghum; used as a sweetener. |
| White Corn | A variety of corn with white kernels; typically preferred for making masa (for tortillas) and hominy. |
| White Corn | A variety of corn with white kernels; typically preferred for making masa (for tortillas) and hominy. |
| White Corn | A variety of corn with white kernels; typically preferred for making masa (for tortillas) and hominy. |
| White Corn | A variety of corn with white kernels; typically preferred for making masa (for tortillas) and hominy. |
| Yellow Corn | The most common variety of corn, known for its yellow kernels due to carotenoids (e.g., lutein, zeaxanthin); primarily used for feed, industry, and some foods. |
| Yellow Corn | The most common variety of corn, known for its yellow kernels due to carotenoids (e.g., lutein, zeaxanthin); primarily used for feed, industry, and some foods. |
| Yellow Corn | The most common variety of corn, known for its yellow kernels due to carotenoids (e.g., lutein, zeaxanthin); primarily used for feed, industry, and some foods. |
| Yellow Corn | The most common variety of corn, known for its yellow kernels due to carotenoids (e.g., lutein, zeaxanthin); primarily used for feed, industry, and some foods. |