Every part of the plant can be used the husks for
tamales, the silk for medicinal tea, the kernels for food, and the stalks
for livestock feed.
A corn kernel consists of three parts . The center is the starchy core called the endosperm. Next is the embryo/germ, which is composed of up to 50% oil. The outside of the kernel is the hull or bran
White and yellow meal and flour are made from corn. It is made by grinding the kernels.
Cornstarch is a highly refined and pulverized starch made from corn kernels, used to thicken liquids and to lighten pastry when mixed with flour. (one part corn starch to four parts flour)
Corn oil is also derived from corn.
Indian corn and maize are identical.
Corn Sprouts are becoming popular as a side dish, soup garnish or oven dried and ground as an alternative to corn meal.
Select Well-filled ears with plump, sweet, milky kernels. Kernels should be firm but not tough. Husks should be fresh and green. Refrigerate and use as soon as possible. Peak of season is July and August.
Serve Hot, on the cob, as a vegetable course.
Hot, cut, as a vegetable course or combined for casseroles, fritters, puddings, soufflés, pancakes, soups, chowders, dry, for popping.
Cold, cooked, cut, as a salad, relish or pickle.
Complimentary Condiments and Flavors Butter, lima beans, paprika, green peppers, bacon, tomato sauce.