Let us get right to it: corn is a grain. The kernels and the plant itself contain the grain solution.
Corn is actually a large grass, and the seeds of all grasses grown as cereal crops are grains.
Corn is a pre-Columbian grain bred from a grass native to southern North America, Oaxaca being the center of corn-growing.
According to the USDA National Nutrient Database, a big ear of corn has around 27 grams of carbohydrates and 3 grams of fiber.
Corn comes in numerous forms, from hominy, grits, polenta, and cornmeal to popcorn, tortilla chips, and corn flakes.
Corn gets less nutritious as it undergoes additional processing. There are also the more complex derivatives, such as high-fructose corn syrup, corn starch, and corn oil.
The process of nixtamalizing dried corn has beneficial and necessary effects, most notably the liberation of otherwise unavailable niacin (Vitamin B3), an essential nutrient.
Grill some organic ears, remove the husks once the kernels have been steamed, and season the corn with a mixture of butter, lime juice, and cayenne pepper.