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A tall cereal plant (growing to a height of up to 10 feet) that is immediately recognizable because of its long, drooping leaves extending from an inner stalk and strong jointed stems supporting large ears ranging in length from a half foot to one foot, which contain the corn kernels.

A type of corn that is named for the indentation on the top of the kernels that develops as the corn dries in the field.

A frankfurter that is traditionally placed on a stick, coated with a corn-based batter (cornmeal or cornbread), and fried or baked to create a fun snack or meal.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.

Pasta made from corn flour, which is wheat and gluten free. Corn pasta is a product that can be used by consumers that have an intolerance to wheat products.

A type of pasta product made with quinoa flour, which is a type of flour ground from the seeds of the quinoa plant: a plant cultivated mainly in South America as a major grain-like crop.

A cereal plant that thrives in temperate climates, preferring cool, moist conditions and growing in areas where other important grains, such as wheat and corn, do not grow well.