The type of corn that is not sweet is called field corn. Field corn is commonly found in the produce aisle of grocery stores and is different from sweet corn in terms of taste and composition. When you take a bite out of an ear of field corn, you will quickly notice that it lacks the sweetness that is characteristic of other types of corn.
Field corn is primarily grown for uses other than human consumption. It is often used for animal feed, as well as for various industrial purposes such as producing ethanol or other biofuels. Its high starch content makes it less appealing for human consumption as it lacks the natural sugars that give sweet corn its distinct taste.
In terms of appearance, field corn and sweet corn may look similar, with both having kernels on a cob. However, the differences lie in their taste, texture, and composition. Field corn has a much higher starch content, which gives it a chewier and less tender texture compared to sweet corn. The lack of sugar in field corn results in a more plain and starchy flavor, making it less enjoyable to eat raw or cooked.
It’s worth noting that field corn is not typically eaten directly off the cob like sweet corn. Instead, it is commonly harvested and processed to be used in various food products such as cornmeal, corn flour, and corn oil. These processed forms of field corn can be found in a variety of food products, including baked goods, snacks, and cooking oils.
Personal Experience:
As a gardening and landscaping expert, I have had the opportunity to grow both sweet corn and field corn in my own garden. The differences between the two types of corn became evident when I harvested and tasted them. Sweet corn, when cooked, had a naturally sweet and enjoyable flavor. It was tender and had a juicy texture that made it a perfect addition to summer barbecues. On the other hand, field corn, when cooked, had a starchy and less appealing taste. Its chewy texture made it better suited for uses other than direct consumption.
The type of corn that is not sweet is field corn. Field corn is primarily grown for purposes other than human consumption and is higher in starch content, resulting in a less sweet and more starchy taste. While it may resemble sweet corn in appearance, its lack of sugar and different texture make it less desirable for direct consumption. Instead, field corn is commonly processed into various food products or used for animal feed and industrial purposes.
