Types of corn. Left to right: Kernels of pop,
dent, and sweet corn. Its abundant hard
endosperm helps popcorn contain the steam
pressure that eventually explodes it.
Whole-grain Corns: Hominy, Corn Nuts
Common corn ingredients and foods can be
divided into two general groups: those based
on the whole grain, and those based on ground
grain. There’s also a basic division between
dry, untreated materials and “wet-processed”
alkaline-treated materials.
Whole-grain versions of corn are relatively
few, with popcorn by far the most common.
Hominy consists of whole corn kernels,
preferably white, cooked for 20–40 minutes in
a solution of lime or lye, then washed of their
hulls and excess alkaline solution. Hominy is
used in soups (pozole), stews, and side dishes,
and has a dense, chewy consistency. Corn
Nuts are a familiar snack food made from the
largest kernels known, the Cuzco gigante