White Corn vs. Yellow Corn — What's the Difference?

White Corn and Yellow Corn are both popular maize varieties consumed globally. While they both come from the same species, Zea mays, the evident difference is the color of their kernels. White Corn, as the name suggests, has pale white-colored kernels, giving it a subtle appearance. In contrast, Yellow Corn has vibrant yellow kernels, making it instantly recognizable.

The taste and texture of White Corn and Yellow Corn also differ slightly. Generally, White Corn has a slightly sweeter taste and a softer texture. Yellow Corn, on the other hand, possesses a fuller corn flavor, with a bit more of a starchy texture. This difference in taste and texture makes each type suitable for different culinary uses. For instance, White Corn is often preferred for certain dishes, like white corn tortillas, due to its delicate flavor. Yellow Corn, with its robust taste, is commonly used in heartier dishes and is the primary type used for commercial cornmeal.

Nutritionally, White Corn and Yellow Corn have subtle differences. Yellow Corn is rich in beta-carotene, which gives it its yellow hue. This compound is converted to vitamin A in the body, providing added health benefits. White Corn lacks the high beta-carotene content of its yellow counterpart but is still nutritious, offering a range of essential vitamins and minerals.

In terms of global cultivation, both White Corn and Yellow Corn are extensively grown. However, regional preferences can dictate which variety is more dominant. In some areas, White Corn is the staple, especially in certain parts of Mexico and Africa. Yellow Corn, on the other hand, is more widespread in the U.S. and is often the choice for industrial uses, including livestock feed.