All About The Different Types Of Corn / Maize

First things first. Corn and maize are different words used to refer to the same thing – the edible seed of a cereal crop of the grass family. “Corn” is preferred in North America and Australia, while most other parts of the world prefer “maize” to refer to the crop, but use “corn” when referring to it in any other form. 

That’s where it gets tricky because the different forms of corn can be classified as a grain, a fruit and a vegetable. Being the seed of a cereal crop makes corn/maize a grain, and certainly the corn kernel itself (where corn/maize flour and popcorn come from) is generally thought of as a grain. But whole corn, eaten as corn-on-the-cob or as a side and in salads, is primarily considered a vegetable. Yet corn also fits the definition of a fruit, which is an edible substance that grows from the seed or flower of a plant. So corn/maize can be defined as a grain, a vegetable and a fruit! 

However you want to classify corn, the most important thing you need to know about it is that it is naturally gluten free, independent of the variety or type. 

There are four main types of corn/maize: 

Sweet corn: 

This is the type of corn that you will most commonly find on your plate. Its name comes from the fact that it has a higher sugar content than other types of corn, which is the result of a gene mutation that prevents the sugars converting into starch. 

Field corn: 

Also called dent corn because of the distinctive dimple in the kernel, this is the most commonly cultivated type of corn. Field corn has higher starch and lower sugar content than sweet corn. It is mainly used for ethanol production and animal feed, but can sometimes be found in tortilla chips. 

Flint corn:

So-called because of its hard outer layer, flint corn kernels are the ones used to make popcorn. Flint corn is high in nutrients and low in sugars. It is mainly milled and used for cornmeal and polenta. 

Flour corn: 

As its name would suggest, this variety of corn is the type that is primarily used to make corn/maize flour, thanks to its high proportion of starch. It is sweeter than flint corn, but not as sweet as sweet corn. 

Whether you buy cornflour or maize flour, you can rest assured that, like the grain itself, it will be naturally gluten free. However, as with flours made from other gluten free grains, you should always read the label when buying corn/maize flour to check that the flour you are purchasing is free from any risk of contamination or traces of wheat or other gluten-containing grains. 

Schär products could not exist without corn; it is at the heart of all our most popular foods and recipes. It takes centre stage in our corn flakes, binds together our gluten free fusilli and coats our crispy fish fingers. Maize flour is also the key ingredient in several of our sweet and savoury gluten free flour mixes, from our Mix Pâtisserie to our Farina. If that weren’t enough, corn adds juicy flavour to our gluten free tex-mex wrap recipe, while corn syrup makes our recipe for gluten free pecan pie extra tasty. 

Corn is a piece of cake (almost literally) to include in a gluten free diet, and its vibrant colour, sweet taste and vitamin A, B, C and E-rich content make it a great way to liven up any meal. Use corn/maize flour to make gluten free bread, tortilla wraps or even cakes (see what we did there?). Ground it into polenta and serve as a wheat free couscous or pasta alternative. Or simply add sweetcorn to salads for a burst of extra nutritious flavour. 

Cooking corn could not be easier and one of the best things about it is that it can be used in a much wider range of foods than other gluten free cereals. 

Sweetcorn takes about three minutes to cook in boiling water, in the microwave, or directly in a sauce. It can then be mixed in with rice, added to salads, sprinkled onto pizzas, blended into soup or served as is as a side to your main meal. 

Corn-on-the-cob can be boiled in eight minutes, but we recommend roasting it for 30 minutes or grilling it for up to 12 minutes for the most flavour. Barbecued corn-on-the-cob is the perfect addition to any summer gathering. 

Whole corn kernels require heating for about a minute in hot oil to make popcorn. Drizzle with butter, caramel or chocolate if you like your popcorn sweet, although it is healthiest eaten plain. 

Corn or maize flour is just as easy to introduce into your culinary repertoire. Its use as a thickener for sauces, soups and gravies is well known, but you can also use it as wheat free alternative in most bakes, from breads to muffins and pastries. 

One of our favourite ways to use corn is in this recipe for the autumnal classic, home-baked gluten free cornbread.  

Whichever is your preferred way of eating corn/maize, grab an ear, a tin or a frozen bag of corn, or a packet of maize flour, and get started today!