If you’ve ever driven past miles of cornfields and wondered why most of the corn doesn’t look like the bright, juicy ears you buy for summer cookouts, you’re not alone. The truth is, the vast majority of corn grown across North America isn’t meant to be eaten straight off the cob. In fact, there are two main types of corn we see every day—field corn and sweet corn—and they serve completely different purposes.
Field corn, also called dent corn, is the industrial workhorse of the corn world. Farmers allow it to dry out fully on the stalk until the kernels turn firm and starchy. Instead of being eaten fresh, this type of corn is used in countless everyday products: livestock feed, cornmeal, cereals, cooking oils, corn syrup, and even ethanol for fuel. It’s durable, bred for high yields, and often grown using varieties designed to withstand long seasons and tough conditions.
Sweet corn, on the other hand, is the tender, flavorful corn we enjoy in our kitchens. It’s harvested much earlier—while the kernels are still soft and naturally sweet—which is why it tastes so fresh and juicy whether you grill it, steam it, or enjoy it in your favorite summer salad. Sweet corn is grown for flavor rather than quantity, and many varieties are non-GMO.
Once you know the difference, the fields you pass look completely different too. One type fills our plates, while the other fuels entire industries. They may grow side by side under the same sun, but their roles in our lives couldn’t be more distinct.
