ears corn

Corn (Zea mays), also known as maize, is a cereal grain domesticated in Mexico approximately 9,000 years ago. Corn ears—the fruiting structure of the corn plant—consist of kernels arranged on a woody cob, enclosed within protective husks and silks. Sweet corn varieties are harvested at the milk stage (6–20 days after pollination) when kernels contain maximum sugar content and have tender texture. Kernels range in color from pale yellow to white, bi-color, or deep purple depending on variety, and contain starch, proteins, and oils distributed through the endosperm, germ, and aleurone layer.

Corn is genetically classified as a grass in the family Poaceae and represents one of the world's three staple grains. The kernels have a distinctly sweet, slightly milky flavor when harvested fresh, contrasting with field corn used for animal feed and industrial applications.

Fresh corn ears are consumed boiled, grilled, roasted, or steamed and served whole or kernels removed. In North American cuisines, sweetcorn is a summer staple served as a side dish, often with butter and salt. The kernels are used raw in salads, succotash, chowders, and polenta; they may also be removed, dried, and ground into cornmeal for breads and porridges. In Mexican cuisine, corn is foundational—used fresh, dried, nixtamalized for masa, or charred as elote. Corn silk is sometimes used for tea, and the cob itself flavors broths or serves as animal bedding.