Ingredient Information

Function

Whole corn, also called maize, is a type of grain although it is often used in meals as a starchy vegetable. Whole corn is a complete grain that consists of all the layers of the corn grain. Whole corn grows on a stalk. It is popular to consume whole corn directly off of the cob after it has been cooked, or eating the cooked kernels once removed from the cob. Whole corn cobs can be steamed, grilled, barbequed and blanched. Dried whole corn kernels are often ground into flour or meal. Its consistency is dependent on its intended use.

Ground whole corn is sometimes treated with lime through a process called nixtamalization which releases the beneficial nutrients in the corn. Whole corn treated with lime and ground is known as masa harina and is used to make tamales, tortillas and corn puddings. Whole corn is a common ingredient in corn breads, cereals, popcorn, grits, polenta, soups, stews, and some beverages.

Other Use and Industries

Whole corn is often an ingredient in pet and livestock foods. Its flowers are sometimes used as herbal supplements and alternative medicines. Whole corn byproducts can be used as a biofuel, and are often used in the manufacturing of plastics, fabric and adhesives.

Health Effects

Whole corn is a good source of protein, fiber and carbohydrates. Individuals consuming large amounts of corn as their main food source can suffer from malnutrition if the corn has not been treated with lime.

It is estimated that 90% of the corn grown in the United States is genetically modified, so it is essential that only organic whole corn be consumed. This will also ensure that the corn has not been sprayed with chemical pesticides or herbicides.

Whole corn is mostly carbohydrate so limited consumption is suggested for those with diabetes.

Origins

The people of Mesoamerica domesticated corn and the Mayans cultivated it in Central and South Mexico. In 1700-1250 B.C., corn spread to the Americas, and in the 15th and 16th centuries European settlers took it to Europe. Whole corns popularity traveled quickly because of its ability to grow and flourish in diverse climates. The Iroquois harvest an ancient heirloom variety of white whole corn that has big kernels and large ears.

Whole corn is grown on a leafy stalk and the cob is covered with hundreds of kernels, or seeds. It includes a variety that is suitable for human consumption, and other species of corn that are grown solely for livestock feed. Whole corn is hulled, and the kernels are cooked and eaten, or dried and ground into flour.