Corn in the context of "High-yielding variety"

A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize (corn). Edible grains from other plant families, such as amaranth, buckwheat and quinoa, are pseudocereals. Most cereals are annuals, producing one crop from each planting, though rice is sometimes grown as a perennial. Winter varieties are hardy enough to be planted in the autumn, becoming dormant in the winter, and harvested in spring or early summer; spring varieties are planted in spring and harvested in late summer. The term cereal is derived from the name of the Roman goddess of grain crops and fertility, Ceres.

Cereals were domesticated in the Neolithic around 8,000 years ago. Wheat and barley were domesticated in the Fertile Crescent. Rice and some millets were domesticated in East Asia, while sorghum and other millets were domesticated in West Africa. Maize was domesticated by Indigenous peoples of the Americas in southern Mexico about 9,000 years ago. In the 20th century, cereal productivity was greatly increased by the Green Revolution. This increase in production has accompanied a growing international trade, with some countries producing large portions of the cereal supply for other countries.

Corn oil (North American) or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. Corn oil is generally less expensive than most other types of vegetable oils.

Corn oil is also a feedstock used for biodiesel. Other industrial uses for corn oil include soap, salve, paint, erasers, rustproofing for metal surfaces, inks, textiles, nitroglycerin, and insecticides. It is sometimes used as a carrier for drug molecules in pharmaceutical preparations. Due to its low cost, corn oil is also one of the most popular choices for use in egg addling, an avian population control method in which a bird's egg is coated with oil to prevent the embryo from receiving oxygen.

Bourbon whiskey (/ˈbɜːrbən/; also simply bourbon) is a barrel-aged American whiskey made primarily from corn (maize). The name derives from the French House of Bourbon, although the precise source of inspiration is uncertain; contenders include Bourbon County, Kentucky, and Bourbon Street in New Orleans, both of which are named after the House of Bourbon. The name bourbon might not have been used until the 1850s, and the association with Bourbon County was not evident until the 1870s.

Although bourbon may be made anywhere in the U.S., it is associated with the Southern United States, particularly Kentucky, through a history of advertising bourbon as a product of Kentucky with rural, Southern origins. Thanks to a market shift in the 1990s, it has also become a symbol of urbanization and sophistication, with a large consumer demographic belonging to the middle- to upper-class, including business and community leaders.

Corn stover consists of the leaves, stalks, and cobs of corn (maize) (Zea mays ssp. mays L.) plants left in a field after harvest. Such stover makes up about half of the yield of a corn crop and is similar to straw from other cereal grasses; in Britain it is sometimes called corn straw. Corn stover is a very common agricultural product in areas of large amounts of corn production. As well as the non-grain part of harvested corn, the stover can also contain other weeds and grasses. Field corn and sweet corn, two different types of maize, have relatively similar corn stover.

The Pueblo peoples or Puebloans are Native Americans in the Southwestern United States who share common agricultural, material, and religious practices. Among the currently inhabited pueblos, Taos, San Ildefonso, Acoma, Zuni, and Hopi are some of the most commonly known. Pueblo people speak languages from four different language families, and each pueblo is further divided culturally by kinship systems and agricultural practices, although all cultivate varieties of corn (maize).

Pueblo peoples have lived in the American Southwest for millennia and descend from the Ancestral Pueblo peoples. The term Anasazi is sometimes used to refer to Ancestral Puebloan. "Anasazi" is a Navajo adoption of a Ute term that translates to Ancient Enemy or Primitive Enemy, but was used by them to mean something like "barbarian" or "savage", hence the modern Pueblo peoples' rejection of it (see exonym).

Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.

Latin American beverages are just as distinct as their foods. Some of the beverages predate colonization. Some popular beverages include coffee, mate, guayusa, hibiscus tea, horchata, chicha, atole, cacao and aguas frescas.