Corn vs. Niblet — What's the Difference?

A cone-shaped and often painful inwardly directed callus of dead skin that forms at a pressure point near a bone, or on a weight-bearing part of the body.

A tender individual kernel of sweet corn.

A type of cereal grain used as a staple food.

A small piece of cut corn from the cob.

A plant grown for its cob, which can be processed into various products.

A term for a kernel of corn, especially when used in processed foods.

Used metaphorically for something commonplace or abundant.

Often used in side dishes or salads for texture and sweetness.

To preserve meat with salt.

Canned or frozen sweet corn kernels.

The chief cereal crop of a district, especially (in England) wheat or (in Scotland) oats

A small piece of food, in particular a kernel of sweetcorn

Something banal or sentimental

A kernel of corn, usually from a can.

A small, painful area of thickened skin on the foot, especially on the toes, caused by pressure.

A small piece of something, especially of snack food.

Any of numerous cultivated forms of a widely grown, usually tall annual cereal grass (Zea mays) bearing grains or kernels on large ears.

The grains or kernels of this plant, used as food for humans and livestock or for the extraction of an edible oil or starch. Also called Indian corn, maize.

An ear of this plant.

Chiefly British Any of various cereal plants or grains, especially the principal crop cultivated in a particular region, such as wheat in England or oats in Scotland.

A single grain of a cereal plant.

A seed or fruit of various other plants, such as a peppercorn.

Corn snow.

(Informal) Corn whiskey.

(Slang) Something considered trite, dated, melodramatic, or unduly sentimental.

A horny thickening of the skin, usually on or near a toe, resulting from pressure or friction. Also called clavus.

To cause to form hard particles; granulate.

To season and preserve with granulated salt.

To preserve (beef, for example) in brine.

To feed (animals) with corn or grain.

To form hard particles; become grainy

Any cereal plant (or its grain) that is the main crop or staple of a country or region.

Maize, a grain crop of the species Zea mays.

A grain or seed, especially of a cereal crop.

A small, hard particle.

(uncountable) A type of granular snow formed by repeated melting and refreezing, often in mountain spring conditions.

Bullets, ammunition, charge and discharge of firearms

Money.

A type of callus, usually on the feet or hands.

(countable) inflammatory disease of horse hoof, at the caudal part of the sole.

(countable) skin hyperplasia with underlying fibroma between both digits of cattle.

Something (e.g. acting, humour, music, or writing) which is deemed old-fashioned or intended to induce emotion.

To granulate; to form a substance into grains

To preserve using coarse salt, e.g. corned beef

To provide with corn (typically maize; or, in Scotland, oats) for feed

To render intoxicated

To shoot up with bullets as by a shotgun (corn).

A thickening of the epidermis at some point, esp. on the toes, by friction or pressure. It is usually painful and troublesome.

A single seed of certain plants, as wheat, rye, barley, and maize; a grain.

The various farinaceous grains of the cereal grasses used for food, as wheat, rye, barley, maize, oats.

A tall cereal plant (Zea mays) bearing its seeds as large kernels in multiple rows on the surface of a hard cylindrical ear, the core of which (the cob) is not edible; - also called Indian corn and, in technical literature, maize. There are several kinds; as, yellow corn, which grows chiefly in the Northern States, and is yellow when ripe; white corn or southern corn, which grows to a great height, and has long white kernels; sweet corn, comprising a number of sweet and tender varieties, grown chiefly at the North, some of which have kernels that wrinkle when ripe and dry; pop corn, any small variety, used for popping. Corn seeds may be cooked while on the ear and eaten directly, or may be stripped from the ear and cooked subsequently. The term Indian corn is often used to refer to a primitive type of corn having kernels of varied color borne on the same cob; it is used for decoration, especially in the fall.

The plants which produce corn, when growing in the field; the stalks and ears, or the stalks, ears, and seeds, after reaping and before thrashing.

A small, hard particle; a grain.

To preserve and season with salt in grains; to sprinkle with salt; to cure by salting; now, specifically, to salt slightly in brine or otherwise; as, to corn beef; to corn a tongue.

To form into small grains; to granulate; as, to corn gunpowder.

To feed with corn or (in Sctland) oats; as, to corn horses.

To render intoxicated; as, ale strong enough to corn one.

Tall annual cereal grass bearing kernels on large ears: widely cultivated in America in many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times

The dried grains or kernels or corn used as animal feed or ground for meal

Ears of corn grown for human food

A hard thickening of the skin (especially on the top or sides of the toes) caused by the pressure of ill-fitting shoes

Annual or biennial grass having erect flower spikes and light brown grains

Whiskey distilled from a mash of not less than 80 percent corn

Something sentimental or trite;

Feed (cattle) with corn

Preserve with salt;

The kernels of the maize plant, eaten as a vegetable.

Corn is a cereal plant known for its long ears of kernels.

Typically, yes, niblets are tender kernels from sweet corn varieties.

Niblets can be boiled, steamed, or microwaved.

Yes, they can be found canned or frozen in supermarkets.

Corn is both: a vegetable when fresh and a grain when dried.

Yes, especially sweet corn, which is often tender enough to be eaten raw.

Yes, corn is naturally gluten-free.

A niblet is a single kernel of sweet corn.

Yes, but only specific varieties like popcorn.

Yes, canned or previously cooked niblets can be eaten cold.

Yes, you can freeze corn after blanching it.

No, there are different varieties, and not all are as sweet as sweet corn.

Corn is a good source of fiber and vitamins, particularly B vitamins.

Some niblets may come from genetically modified corn, depending on the source.

Cooking time can vary, but usually, 5-7 minutes is sufficient.