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

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.

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

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.

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

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.

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.