Whether it’s the classic buttered corn-on-the-cob, corn salad, or Mexican Street Corn (elote), do you know which type of corn that is – plain old corn or sweet corn? What about the type used to make corn starch, corn syrup, and other processed corn byproducts?
We’ll reveal the answers to all of those questions soon, but the bottom line is:
“Regular” corn (also called dent or field corn) is primarily used for livestock feed and a few processed corn byproducts like cornstarch and corn oil, while sweet corn is the type of corn eaten on its own or used in culinary dishes.
If you still have questions, never fear – we’ll compare corn vs. sweet corn in MUCH more detail to clear up any confusion!
What is corn?
What IS corn, anyway – a starch? A vegetable? A grain? Not to make it confusing, but it’s all of those things!
Corn can be considered a vegetable and a grain, but it depends on when it’s harvested. Corn that’s been allowed to mature fully and is then dried can be used as a grain, like cornmeal. Corn that is picked earlier in its lifespan can be eaten as a vegetable, but it’s considered a starchy vegetable. (Starch is a type of carbohydrate along with sugar and fiber. Other starchy vegetables include potatoes and peas!)
According to Ohio State University’s College of Food, Agricultural, and Environmental Sciences, there are six main varieties of corn: dent, flint, pod, sweet, flour, and popcorn. Which one is considered “regular” corn, and how does it compare to sweet corn?
What is “regular” corn?
Dent corn is the most commonly grown type of corn in the United States, and is synonymous with “regular” (aka not sweet) corn. That means that if you’re driving past a cornfield, it’s likely dent corn being grown.
Regular corn is widely used for livestock feed, so it might not be the same kind you’re used to eating on the cob in the summertime. You might see dent corn used in corn products like cornmeal and some processed foods, but overall it’s more common in livestock feed.
Dent corn is also called field corn, and refers to corn with the botanical name Zea mays var. Indentata. (See what they did there? InDENTata?)
What is sweet corn?
Sweet corn is the type of corn you’ve had if you’ve enjoyed a summertime favorite – corn on the cob. Sweet corn (Zea mays var. saccharata) is harvested while the sugar content of the corn is highest and hasn’t turned into starch yet.
Canned corn and frozen corn are typically sweet corn as well, even if it doesn’t specify “sweet” on the label (which it usually does).
You can easily tell the difference in appearance between regular corn and sweet corn, too. Regular/dent corn appears shriveled and, well–dented, while sweet corn is plump and juicer. The kernels of regular corn are a bit more spaced out on the cob, while sweet corn’s kernels are packed in tight rows, which makes for the best corn on the cob!
Corn vs. sweet corn – summary of differences
| Corn | Sweet corn | |
| Appearance | Shriveled, dented kernels that are spaced far apart on the cob | Plump, full kernels tightly packed on the cob |
| Common uses | Livestock feed and certain types of corn products like cornmeal, cornstarch, and grits; also used to make corn oil, corn syrup and other corn-based sweeteners | Canned and frozen corn, corn on the cob; in general the most common type of corn used in a culinary sense |
Which kind is used to make corn syrup – regular or sweet corn?
It would make sense that corn syrup (a sweetener) is made from sweet corn, right? Well, surprise – it’s not! Corn syrup and high-fructose corn syrup are made from dent corn (“regular” corn), NOT sweet corn!
Corn syrup is made from corn starch, which is made from dent corn because it’s higher in starch and lower in sugar. High-fructose corn syrup is corn syrup that has been treated with enzymes to make some of the sugar molecules called glucose turn into fructose, but it’s still made from corn.
FAQs:
Sweet corn is the most commonly used corn for culinary purposes, and is likely the type of corn you think about when you hear the word “corn”, like corn-on-the-cob. “Regular” corn, or dent/field corn, is the most commonly grown type of corn, but it’s primarily used for livestock feed and not eaten on its own by people. (Regular corn IS used to make certain foods for human consumption like corn starch, grits, and cornmeal, though!)
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