Wheat vs. Corn — What's the Difference?

Wheat is a cereal grain used predominantly for baking.

Corn is a versatile grain used in multiple forms.

Wheat is commonly grown in temperate regions.

Corn is used in industrial applications like ethanol production.

Wheat is rich in protein and fiber.

Corn is often eaten as a vegetable when fresh.

Wheat is often a primary ingredient in pastries and cereals.

An ear of this plant.

Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat (T. aestivum).

Corn is grown in warmer climates and is drought-resistant.

A cereal which is the most important kind grown in temperate countries, the grain of which is ground to make flour for bread, pasta, pastry, etc.

Corn can be processed into sweeteners like corn syrup.

Any of various annual cereal grasses of the genus Triticum of the Mediterranean region and southwest Asia, especially T. aestivum, widely cultivated in temperate regions in many varieties for its commercially important edible grain.

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.

The grain of any of these grasses, ground to produce flour used in breads, pasta, and other foods.

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

(countable) Any of several cereal grains, of the genus Triticum, that yields flour as used in bakery.

Something banal or sentimental

(uncountable) A light brown colour, like that of wheat.

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

Wheaten, of a light brown colour, like that of wheat.

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

A cereal grass (Triticum vulgare) and its grain, which furnishes a white flour for bread, and, next to rice, is the grain most largely used by the human race.

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.

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

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.

Grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour

A single grain of a cereal plant.

Wheat can be processed into different forms like flour and bran.

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;

Yes, wheat generally has higher protein content than corn.

Wheat is mainly used for baking bread and making pasta.

Yes, corn has a wider range of uses compared to wheat.

Corn has multiple uses, from food to industrial applications like ethanol.

Wheat is typically grown in temperate climates.

Yes, fresh corn is often consumed as a vegetable.

Corn prefers warmer, more drought-resistant areas.

Corn syrup is high in sugar and should be consumed in moderation.

Yes, corn is naturally gluten-free.

Wheat is generally preferred for baking due to its gluten content.

Yes, corn is used to make ethanol and some types of whiskey.

Whole-grain wheat includes the bran, germ, and endosperm, making it more nutritious.

Yes, wheat is a common ingredient in breakfast cereals.

Sweet corn is a variety of maize with a high sugar content, often eaten as a vegetable.

No, wheat contains gluten and is not suitable for those with gluten sensitivities.