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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 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 kitchen utensil used when eating corn on the cob. The holder keeps hands away from the hot moist ear of corn.

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 corn product made from the kernels of a giant corn hybrid. The corn is baked using a process that produces kernels with a hard-textured outer layer covering a hollow inside.

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.

Made to resemble an enlarged kernel of corn, this sweet confection was first created during the 1800's and continues to be a popular treat today.

A type of corn that is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to be an easier process.

A type of corn that is usually associated with the multicolored ears that are used as a popular decoration in the autumn months.

Thick and creamy in texture, Corn Chowder is a hearty and rich soup prepared like many other Chowders except with corn.

Made from steel that is formed into half-round holders, this type of utensil is designed to roast multiple ears of corn on the cob on grills and open fires.

A type of corn that is usually associated with the multicolored ears that are used as a popular decoration for seasonal displays, especially during the autumn months.

A utensil that is used to remove the kernels of corn from fresh ears of corn by cutting or zipping the kernels off the cob.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

A hybrid of corn that grows into large kernels for use in making snacks and various corn dishes. Common in Mexican cooking, Giant White Corn is referred to as Maiz Mote Pelado for Spanish foods or Hominy for southern U.

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

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 snack food made from corn and flour that is shaped and then baked or deep-fat fried resulting in a crispy chip, similar to a potato chip.

An oil extracted from the germ of the corn kernel. Refined corn oil is one of the best oils for frying because it has a high smoke point.

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