Yes, corn seeds, which are the kernels we commonly eat, are indeed edible.
You eat the seeds of corn because they are fused to the fruitcase of the corn fruit. When you eat corn-on-the-cob or canned sweet corn, you're consuming these seeds. You may notice small, saddle-shaped structures separating from each kernel; these are part of the fruitcase. The "kernel" of corn is technically a caryopsis, a type of simple dry fruit — more specifically a grain — that is monocarpellate and indehiscent (and resembles an achene), in which the pericarp (the fruit wall) is fused with the thin seed coat.
The edibility and taste vary depending on the type of corn:
-
Sweet Corn: This is the most common type eaten directly off the cob or in canned/frozen forms. It's bred for its sweetness and tenderness.
-
Field Corn (Dent Corn): This type is primarily used for animal feed, cornmeal, corn syrup, and other processed products. While technically edible, it's not as palatable as sweet corn due to its higher starch content and tougher kernels.
-
Popcorn: A specific variety bred to explode when heated, creating a light and fluffy snack.
-
Flint Corn: Known for its hard outer layer and used to make polenta and other ground corn products.
Therefore, while all corn kernels (seeds) are technically edible, the taste and texture vary greatly depending on the type.
