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Multicoloured kernels on a single corn cob. Corn kernels are the fruits of maize. Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch. The kernels can be of various colors: blackish, bluish-gray, purple, green, red, white and yellow. The kernel of maize consists of a pericarp (fruit
A cross-section of an ear of corn, showing the cob. A corncob, also called corn cob or cob of corn, is the hard core of an ear of maize, bearing the kernels, made up of the chaff, woody ring, and pith. Corncobs contain mainly cellulose, hemicellulose, and lignin. [1]
It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. [7] [8] Steel-ground yellow cornmeal, which is common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It will remain fresh for about a year ...
Scientifically, corn is classified as a fruit because the part of the corn we eat, the kernels, come from the flowering part of the plant, per the Nebraska Corn Board.
Masa (nixtamal) is the main ingredient for tortillas, atole and many other dishes of Central American food. It is the main ingredient of corn tortilla, tamales, atole and the dishes based on these. [103] The corn smut fungus, known as huitlacoche, which grows on maize, is a Mexican delicacy. [104]
The kernel is used as oil, bran, starch, glutamates, animal feed, and solvents. The silk is combined with other parts of the corn plant to be used as part of animal feed, silage, and fuels. Husks are made into dolls and used as filling materials. The stalk is used to make paper, wallboard, silage, syrup, and rayon (artificial silk)." [1]
Candy is mostly made of sugar and corn syrup, but it also contains salt, sesame oil, honey, artificial flavor, food colorings, gelatin and confectioner’s glaze.
Corn starch mixed in water. Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn grain. [2] The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [3]