ear of corn

Corn, or maize (Zea mays), is a cereal grain domesticated in Mesoamerica approximately 9,000 years ago and now cultivated globally. The ear refers to the fruiting structure containing rows of kernels (seeds) arranged on a woody cob, enclosed in a protective husk of modified leaves. Sweet corn varieties consumed as a vegetable are characterized by higher sugar content and tenderness when harvested at the milk stage, before kernels fully mature and convert sugars to starch. The kernel color varies widely—yellow, white, bicolor, and purple cultivars are common—and flavor ranges from delicate and sugary to starchy and mild depending on variety and harvest timing.

Corn represents one of the three main staple crops globally, alongside wheat and rice, with profound cultural and nutritional significance across numerous cuisines. The kernels, cob, husk, and silk all have culinary applications.

Sweet corn is primarily consumed as a fresh vegetable, boiled, steamed, grilled, or roasted on the cob, or kernels are removed and incorporated into salads, soups, breads, and side dishes. In Mexican cuisine, dried corn kernels are nixtamalized (treated with alkali) to produce masa for tortillas and tamales. Ground dried corn yields cornmeal and polenta, staples in African and Italian cuisines respectively. Corn silk may be brewed into tea. The cob itself serves as a base for vegetable stock and corn-flavored oils. Fresh corn's natural sweetness pairs well with butter, herbs (cilantro, basil), cheeses, and capsicum.