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  • Hominy


    A bowl of cooked hominy. quarter and Mexican one-peso coins pictured for size comparison).Hominy is a food produced from dried maize (corn in the U.S.) kernels that have been treated with an alkali, in a process called nixtamalization ("nixtamal" is the Nahuatl word for "hominy").

  • Corn kernel


    Maize kernelsKernels on the cobCorn kernels are the fruits of corn (called maize in many countries). Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch. The kernel comprise endosperm, germ, pericarp, and tip cap. One ear of corn contains roughly 800 kernels in 16 rows. Corn kernels are readily available in bulk throughout maize-producing areas. They have a number of uses, including food and biofuel. Corn consist of the husk, and the silk, often mistaken for the husk.

  • Field corn


    In North America, field corn is corn (Zea mays) grown for livestock fodder, ethanol, cereal and processed food products. The principal field corn varieties are dent corn, flint corn, flour corn, including blue corn (Zea mays amylacea) and waxy corn. Field corn primarily grown for livestock feed and ethanol production is allowed to mature fully before being shelled off the cob before being stored in silos, pits, bins or grain "flats". Field corn can also be harvested as high-moisture corn, shelled off the cob and piled and packed like sileage for fermentation; or the entire plant may be chopped while still very high in moisture with the resulting silage either loaded and packed in plastic bags, piled and packed in pits, or blown into and stored in vertical silos. Although not grown primarily for human consumption, people do pick ears of field corn when its sugar content has peaked and cook it on the cob or eat it raw. Ears of field corn picked and consumed in this manner are commonly called "roasting ears" due to the most commonly used method of cooking them.

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