| A | B |
|---|
| Most common type of corn grown | Dent corn |
| Referred to as field corn | Dent corn |
| Crowns of the kernel are dented | Dent corn |
| Denting occurs when the starch at the end of the crown shrinks during drying | Dent corn |
| Popular source of corn meal | Flint Corn |
| Kernel is composed of small amount of soft starch surrounded by thick layer of hard starch | Flint Corn |
| Flint corn comes in many colors including white, yellow, red and blue | Flint Corn |
| Also called soft corn | Floury Corn |
| Kernels composed primarily of soft starch with a thin layer of hard starch | Floury Corn |
| Used mostly for flour | Floury Corn |
| Cultivars are divided into two classes | Popcorn |
| Kernels are composed of a hard, flinty starch | Popcorn |
| Popcorn is “popped” when the moisture inside the kernel is heated and becomes steam | Popcorn |
| Most commonly used for human consumption | Sweet Corn |
| Is picked while still immature | Sweet Corn |
| Mature kernels are usually wrinkled | Sweet Corn |
