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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 often considered to be a vegetable rather than a grain because it is most often eaten fresh like a vegetable.

Sweet corn that is prepared and eaten with the kernels remaining on the cob. Corn-on-the-cob is most often cooked using the boiling method in a large pot of water.

A kitchen tool used to remove the kernels from the corn cob. There are a couple different types of corn strippers available.

A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.

An heirloom variety of sweet corn with kernels tightly formed on the cob that do not grow in straight rows but irregular, jagged groupings.