Why do farmers leave corn in the fields to die? Field corn is handled differently than sweet corn, and drying in the fields is an important part of harvest.
What’s the Difference Between Sweet Corn and Field Corn?
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Sweet corn and field corn are closely related, but they aren’t exactly the same. They have very different tastes, and are used for different things. You wouldn’t want to grab an ear of field corn and plan to have some tasty corn on the cob!
In this post about corn in Indiana, I showed a picture of an ear of corn. You may have noticed, it doesn’t look exactly like what you expect from an ear of sweet corn.That’s because it’s not sweet corn! This is called field corn (sometimes called dent corn), and it gets harvested and used differently than sweet corn.
Sweet corn
Here’s a field that is planted with field corn on the right, and sweet corn on the left. (There’s more field corn in the back left.) Can you see the difference in the plants? The field corn is much taller and has fuller leaves than the sweet corn. The sweet corn looks sort of short and spindly. (Yes, it’s dry this year, which makes it a little more short and spindly than normal. But this is pretty close to how the plants will look in a normal year, too.)
Sweet corn is harvested when it looks like this. The silks at the top of the ear are brown, so we know that the kernels inside are as developed as they are going to get. The leaves that wrap the ear are nice and green (maybe a little bit of brown around the outside edges). The ear is still held tightly against the main stalk.
When you get your sweet corn home and shuck it, it looks like this. Yellow and/or white kernels, nice and round and plump and looking delicious!
Lots of sweet corn is sold fresh on the cob. It is also processed and frozen or canned.
See how we grow sweet corn on our farm here.
Field corn
Field corn is used very differently than sweet corn. It’s not nearly as sweet as sweet corn, so it doesn’t taste very good right off the cob. Field corn will be processed into corn meal or corn flour, and then used in foods that have corn as an ingredient. Simple examples are tortilla chips or corn flakes, but lots of other foods also contain corn.
Some field corn is called seed corn. This will be used as seed for next year’s corn crop instead of being used for food this year.
Field corn is not harvested as early as sweet corn. The goal is for the corn to start to dry while it is still on the ears. Corn is very high in moisture, and it needs to dry out quite a bit before it can be processed. This corn is starting to dry out, but isn’t ready for harvest yet.
Farmers are looking for a few things to tell them that field corn is ready to harvest. First, the silks at the top of the ears turn dark brown. Then the shucks around the ears turn brown. Next, the rest of the corn plant dies and turns brown. Finally, the ear falls so that instead of being held up against the main stalk, it drops down so the silks are pointed at the ground. This is one way that farmers know the corn is dry enough to harvest.
The kernels of field corn are darker yellow and are larger than kernels of sweet corn. You can see that some of these kernels have a dimple. This means the kernels are starting to dry out. That dimple is also called a dent, and field corn is often also called “dent corn.”
This ear of corn isn’t quite ready to harvest, but it’s getting close. This usually happens sometime between late September through early November in southern Indiana.
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This was very helpful for my assignment, thanks very much 🙂
the yellow maize ,given for releif services, is it field corn or sweet corn?
Probably field corn, since sweet corn is pretty much only consumed in an undried form.
Good Morning,
Where I can buy fresh field corn in Chicago?
Why are you looking for field corn? It’s not very tasty to eat… If you are trying to make your own corn meal or corn flour, you might try a health food store or a specialty grocery store near you.
Well, I can’t speak for him but me, I’d love to find a good supplier of “field corn” harvested young, tender and … um … well, sweet ahem, ahem. You see, this article isn’t entirely correct. “Field corn” is what my native ancestors and, I dare say those of the peoples of this northern land have grown and eaten for millenia. It is what Squanto gave the pilgrims, in fact. Get that corn when it’s still moist, roast or grill it, add sour cream and salt and you have a delicious treat with your carne asada. Get the yellow stuff when still fat kerneled and sweet though just a bit starchy, blend, mix with cinnamon and all spice and then bil in milk and sugar and what you have is a breakfast cereal better than any grits. Boil it when the cobb is still plump kerneled and then scrape the kernels off into a cup, add mayo, lime, salt and chili powder and you have one of my absolute favorite street foods. This idea that this wonderful and scrumptious stuff is not fit for human consumption is ludicris. I bet it serves commercial food producers quite well but, it’s absolutely false. Yeah, they harvest it as late as possible and, yes, it’s only fit for grinding at that stage but, it doesn’t mean you can’t use it differently if you pick it sooner. Try it some time. It is a child of the Maya who recommends it to you. It’s really quite wonderful.
I totally agree with your comments. Corn in one of the oldest food in history and it is known that only 20% of the global production is destined to human consumptions. It is high in nutritious values and good in dietary requirement for sports people. Here in Australia, I’m trying to bring back the home-made cooking of the ancients Inca empire. I believe that they used to make delicious corn parcels with fruit fillings and others, which gave them the energy required for the day. It is a legacy that became part of many latin cultures. I lived in Brazil as a teenager and there they have this amazing corn product called “Pamonhas”, in other countries it is called “Tamales, Humitas or Envueltos de Mazorca”, it is done with the field corn, simply delicious. I believe that this Brazilian food has to do with the legacy from the Incas that got enhanced and perfected over time. So, there are a great potential for field corn growers to explore more avenue in different industries.
I’m trying to find where I can buy field corn for human cumsumption. My mama used to make the most delicious field corn and fried it. But where & when can you buy it around Camden County, GA?
Field corn is used for human consumption, just typically in the form of flour or corn meal. Because it is typically very tough and doesn’t taste great “right off the cob” it is not usually sold that way. I don’t know where you can buy it… I would start by checking with your local Extension Office, or with local farmer’s markets in your area.
I have actually had some fried field corn and it was delicious! If you pick it early, cut it off the cob and fry it, you would be looking for places to buy it as well.
I agree!! The only thing we ate as kids was the field corn that we got from my uncles’ crop. It was so good. Like you said, we’d harvest when it was tender, not when it was dried out. I’ve been trying for years to find some but have been unable.
Roasting ears are a delicious way to consume field corn while it’s still fresh and green.
Field corn when creamed southern style is more tasty than yucky sweet corn I’ve tried to cream sweet corn and it’s terrible . I will take field corn over sweet any day
Absolutely agree. Field corn is the best.
I was about to say the same thing.
My Southern mom always made creamed corn from field corn until it became difficult to find in our area.
I don’t particularly care for sweet corn.
Are you crazy!! It’s the best to make masa for tamales, and corn tortillas.
Yummy!!
It’s funny how many people describe the field corn as “not for human”, as a matter of fact “field, cow or salty corn” as is often described is the corn used pretty much for everything human from Mexico, all the Caribbean islands, all the way down South America to Chile and Argentina. It is used to make; corn chip, tortillas, corn stew, corn soup (most of the times the one called Caldoza or Ajiaco, very popular in the Caribbean), cornmeal, corn bread, corn flan, tamales (specially tamales, sweet corn won;t thicken), corn balls (a Cuban thing, you prepare the dough and deep it into boiling soup or meat stews), even some sweet recipes such us Majarete (grounded fresh field corn cooked with milk, sugar, a hint of vanilla (or grated coconut) and some people also put cheese curds)
Must of the Latino people I know do not like the sweet corn very much.
I finished growing up here so, I have gotten used to it but, you are right. I do prefer the original corn (I don’t like that field corn appelation as it is highly misleading.) I remember visiting an Indian reservation in Oaclahoma about two years ago and buying some native food from the cafeteria. One of the side dishes was made of their local corn. I’m sure it would’ve been labeled “field corn” by some. I was transported to the days of my early childhood. I asked for seconds and thirds of that one wonderful, simple dish and teared up every time I started eating it. It just tastes better; stronger, fuller more flavorful and full-bodied. The sweet corn is nice but it’s missing something to me.
Exactly, unfortunately in the US is difficult to find corn that is not sweet. As you say, the “elote blanco” (white corn) as we Mexican call the “non sweet” corn is what we use for everythinggggggggg. I would be more than glad to find some
(in Texas) to make “tamales de elote” (no beef, corn or chicken inside just Anahemi chile and queso fresco) as we cook them in Sonora, Mexico. Que rico!
* (no beef, PORK or chicken…)
I’m from the Caribbean and don’t like sweet corn but “field” corn is hard to find in Toronto, Canada. Given that there are so many corn fields just outside the city I’m hoping to find someone who knows a farmer who can sell me some.
Why is sweet corn so popular in this country? Normal yellow, non-sweet corn tastes way better. I don’t know if this “field corn” is the same thing. I need to try it. It’s so hard to find normal corn in USA.
It is the corn you are looking for. Also called dent corn. But you have to find a farmer who will sell you some from the field. Seems like almost nobody sells it commercially.
Didn’t answer my question, which is, which corn produces ethanol more efficiently? Also would not sweet corn be better as a feed for animals?
I do not know which corn produces ethanol more efficiently. Most corn that is used for ethanol production in the US is some type of field corn, but I can’t speak to the efficiency of it. Because of the way that we use sweet corn – eating right off the cob or stripping the kernels off for fresh, frozen, or canned use – most of that corn is used directly for human consumption. I believe less than 2% of the corn planted in the US is sweet corn, the rest is popcorn or field corn, simply because field corn has so many more uses, such as ethanol, animal feed, corn meal, corn flour, etc.
The reason I looked up field corn is because we ate what my daddy called “Trucker’s Favorite” all my growing up years. And no, it’s NOT sweet nor yellow corn, but white and grew very tall and it is what corn is supposed to taste like to me. If you never had fried corn I pity you. You should try it. My mother carefully cut the tips on one slicing and turned the knife over and scraped the rest out. She used bacon drippings in her black skillet and she cooked it until it was a dark oatmeal color and smelled like heaven.
The lower starch corns just don’t work and they don’t taste like T.F. either. I was hoping to find a place to buy a small packet of seed. But I’m glad I ran across your site. Thanks, but I’ll stick to my fried white corn! I do love boiled yellow corn too by the way, but it’s another food altogether!
Fried non sweet white corn is what I grew up on and want to grow but was not sure what variety of white field corn it was. My grandmaw called it field corn or mule corn.
I also grew up on white field corn also called mule corn. In middle Georgia I can find it at the local farmers market for a short time in the summer. It helps to talk to the people working in the sheds. They can sometimes tell you when you are more likely to find the field corn at the market. As Jennie described, I also scrape the top off the corn and then scrape the cob clean of corn. I melt butter in a large skillet and add the corn. Season with salt and pepper. Cook until bubbly. Taste to check for doneness. Allow to cool. I then put the corn in freezer bags. It keeps well and can be thawed and served with more butter and the addition of whole milk if it is too dry. I would like to find a place to buy from the farmer. Early field corn has plump kernnals which produce enough “milk” not to require the addition of more milk. It is delicious. I’ll eat it fried or on the cob!
Try baker creek seeds. They only have a few varieties of dent corn now since most have been contaminated by GMO corn. And if you don’t mind the GMO factor, and place that sells seed for farmers will work. Hickory King was our favorite. Unfortunately it is contaminated now.
If you didn’t already know, Field corn is also known as Forage Maize, or sometimes it’s called Forage Corn, in the UK, where it is the only variety of corn that’s hardy enough to grow up in Scotland,
I use the field corn ears when they are about 3-4 inches long and they are very sweet and soft in fact they are so soft you can eat the whole thing just larger than the baby corn you use in stir fry.
I’ve been searching for sources of field corn to have my 8th graders compare germination rates with sweet corn, which due to its genetic mutations cannot convert as much of its sugar to starch, leavings its seeds sweet – but also shriveled and less capable of germinating. Here’s a trial package of 2 ounces each of 9 varieties: https://www.rhshumway.com/P/09900/2+Ounce+Field+Corn+Trial+Collection
Born in ’55 and grew up eating “field corn” and still alive and kickin’! Of course you don’t eat it dried, but while still tender. Grandma used to pick extra and drop in boiling water to keep it from going “woody” when it was in the freezer. I prefered it myself over what later came along as “sweet corn” which I still call “mushy corn”.
Did your grandma thaw the frozen corn on the cob and then scrape the corn off the cob and proceed to make cream corn or fried corn? I have wondered if that would work!
As a child my dad rented a farm in Scott County Iowa in the 50’s. My Dad grew corn, oats alfalfa and seasonal vegetables. He fertilized with organic animal droppings and never used commercial fertilizer. We did grow sweet corn but I also remember my dad selecting several ears of field corn for our evening meal. I believe in mid to late June (I may be off here), and it was just as tender and sweet to eat as sweet corn. He said he could fool almost anyone. Field corn when the corn first appears on the stalk is very sweet which in a couple of days turns very starchy. He would walk through the field and knew which ones he could use. He would cut a few kernels off off and taste for sugar. If they were sweet we would have them for dinner. If they were starchy he would leave them on the stalk. Just thought I would share.
Thanks for sharing, that’s great!
Field corn is so much better than sweet corn. I was raised on field corn and yum. Maybe you have never had field corn prepared properly.