White Corn vs. Yellow Corn: Comparing White and Yellow Corn

Corn (Zea mays), also known as maize, is a type of grain crop that produces kernels on a cob. Corn grows in grass-like stalks, and each ear of corn contains kernels encased in a husk. Maize cultivation began in what is now Mexico approximately 7,000 years ago. Types of corn come in many colors, including white, cream, yellow, blue, and purple.

White corn and yellow corn are the most prevalent colors of corn globally, but there are differences between the two:

• Appearance: The main difference between these two types of corn is the color of the kernels. White corn contains white or cream kernels, and yellow corn kernels can be pale yellow to dark yellow.
• Nutritional value: Yellow corn contains slightly more nutritional value than white corn because the pigment that makes corn yellow, beta carotene, turns into vitamin A when digested. Yellow corn is also a good source of lutein.
• Sweetness: The variety of corn determines its flavor profile, not the color of the kernels. Most corn sold in the US is sweet corn, which can last a long time off of the corn plant without losing its water content and becoming starchy. The three main breeds of sweet corn are standard, sugar-enhanced, and super-sweet—all of which can contain white or yellow kernels.

The main difference between white and yellow corn is the color. The variety of corn determines its usage. For example, field corn that’s harvested when dry is best for making corn flour and cornmeal or masa, the base of cornbread and tortillas. Farmers harvest sweet corn immaturely when the ears of corn contain high amounts of sugar. You can boil or grill sweet corn to prepare corn on the cob.

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