# Every Dry Corn will Pop Tested & Confirmed! **URL:** \ **Category:** General Discussions\ **Tags:** corn, popcorn, cornnut\ **Created:** [May 13, 2024, 2:03am UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488 "2024-05-13T02:03:57Z")\ **Posts on this page:** 18\ **Page:** 1
**Author:** ![VeggieSavage](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/veggiesavage/32/3383_2.png) [@VeggieSavage](https://goingtoseed.discourse.group/u/VeggieSavage)\ **Post date:** [May 13, 2024, 2:03am UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/1 "2024-05-13T02:03:57Z")
Why isn’t all Flint Corn just Popcorn? Don’t they both Pop the same? From What I’ve heard - **Popcorn** (_Zea mays var. everta_) Puffs out when Popped - **Flint Corn** (_Zea mays var. indurata_) Cracks open with all the puff being inside instead of puffing out. - **Corn nuts/Cancha Corn** (_Zea mays var._ **I DON’T KNOW** perhaps _var. arachis_ fits?) Cracks open but doesn’t spill out, exactly like Flint Corn. - **Cuzco/Mote/Choclo/Big Peruvian White Corn** (_Zea mays var. amylacea_) Pops exactly like Cornnuts but It’s Classifed as a Flour Corn!? How can this flour corn be good for popping & Grain? Does this mean all Grain Corn can be popped thus absolutely pointless in separating? Is it safe to treat all Cornnut Varites as Flint Corn? Because Apparently Cuzco Corn (Aka Peruvian Big White Corn or Mote & Choclo is a Grain corn & is eaten with beans after nixtamalization. (Also how would you Nixtamalize Popcorn in a Popcorn machine?) I’ve popped a Cornnut Variety called Chulpe Corn & it had Wrinkles on it’s kernel exactly how Fully Dried Sweet Corn Kernels do. When it puffs up it tastes sweeter than all the other cornnut varieties I’ve Tried. & less Starchy Crunch. Just take a look (Left = Unpopped, Right = Popped). Note the Wrinkle on top of each kernel ![20240510_203628 Chulpe Corn Popped vs unpopped](https://canada1.discourse-cdn.com/flex031/uploads/landracegardening/original/2X/7/711796cb96d02da45172c55a7e9773875e188159.jpeg) Now Compare Chulpe Corn with Sweet Corn Kernels from GTS. How is Chulpe corn not a Sweet Corn Variety? & does that mean I can Pop Sweet Corn Kernels just like Chulpe Corn? ![20240510_193040 Sweet Corn vs Chulpe Corn Kernels](https://canada1.discourse-cdn.com/flex031/uploads/landracegardening/original/2X/a/ae7ccfffa6e8cac608ea5be730287c4b6e2ce048.jpeg) Even Teosinte (_Zea mays subsp. parviglumis_) “The Wild Corn” pops like Popcorn & It’s not domesticated! ![image](https://canada1.discourse-cdn.com/flex031/uploads/landracegardening/original/2X/0/071dff14526936a915f239fe3f0094d31f4b4d44.jpeg) Perhaps the rule is, if corn is dry enough it will pop with enough heat? I mean for Crying outload even Sorgum & Amaranth Seeds are Poppable! I’ve even Heard Mustard Seeds were Poppable but I doubt that rurmor. ---
**Author:** ![VeggieSavage](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/veggiesavage/32/3383_2.png) [@VeggieSavage](https://goingtoseed.discourse.group/u/VeggieSavage)\ **Post date:** [May 16, 2024, 10:33pm UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/2 "2024-05-16T22:33:08Z")
I’ve just tried Popping Maiz Morado (Purple Corn on the Cob) & it POPS!!! ![20240516_144843](https://canada1.discourse-cdn.com/flex031/uploads/landracegardening/original/2X/0/09432067f0e9de4d4911fe6db53707f8477d12c2.jpeg) Here’s how Peruvian Big White Choclo/Cuzco/Mote Corn pops. ![20240512_202447](https://canada1.discourse-cdn.com/flex031/uploads/landracegardening/original/2X/8/8d75d1d3ed86ef3ee23cc511b78ed081423b6a02.jpeg) Just look at that nice Soft Powdery Starch after it pops. Left = unpopped, Right = Popped. ![20240512_202523](https://canada1.discourse-cdn.com/flex031/uploads/landracegardening/original/2X/5/50fa007af9b49e64090f0c3a1b80944cf920ae99.jpeg) I’m convinced every type of dry corn will pop if heated in popcorn machine. ---
**Author:** ![JinTX](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/jintx/32/20162_2.png) [@JinTX](https://goingtoseed.discourse.group/u/JinTX)\ **Post date:** [May 16, 2024, 11:00pm UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/3 "2024-05-16T23:00:02Z")
This is super interesting. I wonder how hard it would be to select for a sweet corn that pops more like traditional pop corn. Or maybe there is an improved cooking/heating method to get other corns or grains to pop differently. ---
**Author:** ![VeggieSavage](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/veggiesavage/32/3383_2.png) [@VeggieSavage](https://goingtoseed.discourse.group/u/VeggieSavage)\ **Post date:** [May 16, 2024, 11:15pm UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/4 "2024-05-16T23:15:45Z")
hmm… From my experience there’s too kinds of pops. 1. **Popcorn** = Puffs out. It seems seeds have to be small in order to puff out. 2. **Cornnut** = Puffs in. Seeds can be very large because it doesn’t have to puff out. It seems that all other varieties of Corn pop like a Cornnut but Only Popcorn pops like Popcorn. This makes landracing fun because if every corn variety will pop than it’s irrelevant which corn I let cross. Thus freeing up so much mental tracking. > [@JinTX](#): > > I wonder how hard it would be to select for a sweet corn that pops more like traditional pop corn. Chulpe Corn is the closest to this. The Kernels Tops are wrinkly like sweet corn but the Kernel Bottoms are Starchy like Cancha Corn making it very interesting. According to @Joseph_Lofthouse Landrace Gardening Book, Dry Sweet Corn Kernels puff up but don’t pop. That means every other variety of corn (_Zea mays_) will puff up when fully dry. ---
**Author:** ![VeggieSavage](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/veggiesavage/32/3383_2.png) [@VeggieSavage](https://goingtoseed.discourse.group/u/VeggieSavage)\ **Post date:** [May 18, 2024, 12:16am UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/5 "2024-05-18T00:16:53Z")
Here’s how Popcorn pops Compared to Corn nuts. Unpopped left, Popped Right. ![20240510_210657 All Popcorn Varieties Compare Before n After Pop](https://canada1.discourse-cdn.com/flex031/uploads/landracegardening/original/2X/8/899cc15574accb1b20f843a87ddf775454725516.jpeg) Also It feels like all corn Boils down to these 4 groups (In terms of usecase). ![20240509_220745 Comparison Teosinte vs Sweet Corn vs Popcorn vs Grain Corn](https://canada1.discourse-cdn.com/flex031/uploads/landracegardening/original/2X/4/4dd71bf162d34b1fee3feea6e9d2c7643652641e.jpeg) ---
**Author:** ![magocalvo](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/magocalvo/32/14184_2.png) [@magocalvo](https://goingtoseed.discourse.group/u/magocalvo)\ **Post date:** [April 20, 2025, 9:19pm UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/6 "2025-04-20T21:19:49Z")
I think the puffy “popcorn” effect all comes down to physics. The ideal popcorn is very symmetrical in shape and has an evenly dense hull. This allows a much higher gas pressure (i.e. Potential Energy) to build up inside before the hull finally ruptures, releasing all that energy in a sudden outward explosion. Like a bomb. Other kernel shapes and irregularly thick hulls result in much earlier cracking, so the total energy released is much less, and the kernel doesnt change shape much. ---
**Author:** ![magocalvo](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/magocalvo/32/14184_2.png) [@magocalvo](https://goingtoseed.discourse.group/u/magocalvo)\ **Post date:** [April 20, 2025, 9:23pm UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/7 "2025-04-20T21:23:46Z")
Perhaps popcorn varietals have been bred to grow small kernels so that they don’t lose their round shape by smashing against their neighbors. ---
**Author:** ![VeggieSavage](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/veggiesavage/32/3383_2.png) [@VeggieSavage](https://goingtoseed.discourse.group/u/VeggieSavage)\ **Post date:** [April 21, 2025, 2:03am UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/8 "2025-04-21T02:03:11Z")
> [@magocalvo](#): > > Other kernel shapes and irregularly thick hulls result in much earlier cracking, so the total energy released is much less, and the kernel doesnt change shape much. You got it! Altho I like the Cornnut puff more, I get a lot more mass per pop! However I really enjoy the Mushroom Popcorn shape over the butterfly type, mushroom is way much more chewier. The Cornnuts have that delicious Crunch! Yup, that’s what makes popcorn varities pop well, it’s their size. > [@Cornuts Landrace aka Maiz Cancha (Zea mays var. arachis?)](https://goingtoseed.discourse.group/t/cornuts-landrace-aka-maiz-cancha-zea-mays-var-arachis/2467/2): > > Popcorn requires a very particular phenotype. Optimum seed size for popping might be around 5 mm. Corn larger than that tends to pop as old grannies. I took this from the conversation here : [Cornuts Landrace aka Maiz Cancha (Zea mays var. arachis?) - #2 by Joseph\_Lofthouse](https://goingtoseed.discourse.group/t/cornuts-landrace-aka-maiz-cancha-zea-mays-var-arachis/2467/2) I’m fine with corn kernals that puff in but not out & fluffy. ---
**Author:** ![Tomas](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/tomas/32/13318_2.png) [@Tomas](https://goingtoseed.discourse.group/u/Tomas)\ **Post date:** [May 10, 2025, 7:50pm UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/9 "2025-05-10T19:50:50Z")
First time I heard about popping flour corn was from Carol Deppe. She refers to it as “parching corn”. I planted “Mandan Parching Lavender” and “Mandan Speckled” last year, but kept almost all seeds for replanting this year. So I cannot say much about taste. [https://garden.org/learn/articles/view/71/Parching-Corn/](https://garden.org/learn/articles/view/71/Parching-Corn/) ---
**Author:** ![markwkidd](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/markwkidd/32/297_2.png) [@markwkidd](https://goingtoseed.discourse.group/u/markwkidd)\ **Post date:** [May 10, 2025, 8:22pm UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/10 "2025-05-10T20:22:05Z")
This is such an interesting thread as I shift my interest from flour to popping corn. Thanks. ---
**Author:** ![VeggieSavage](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/veggiesavage/32/3383_2.png) [@VeggieSavage](https://goingtoseed.discourse.group/u/VeggieSavage)\ **Post date:** [May 11, 2025, 9:46am UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/11 "2025-05-11T09:46:13Z")
Perhaps that’s the difference! Parch is a type of pop that doesn’t puff out. Does it make sense to then say all Corn will parch & pop? ---
**Author:** ![Naomiupland](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/naomiupland/32/2875_2.png) [@Naomiupland](https://goingtoseed.discourse.group/u/Naomiupland)\ **Post date:** [May 11, 2025, 12:09pm UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/12 "2025-05-11T12:09:45Z")
I am literally going to try to pop everything in my kitchen now 😅 This is so much fun! ---
**Author:** ![VeggieSavage](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/veggiesavage/32/3383_2.png) [@VeggieSavage](https://goingtoseed.discourse.group/u/VeggieSavage)\ **Post date:** [May 12, 2025, 12:39am UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/13 "2025-05-12T00:39:24Z")
Awesome! share with us how it goes & what your popping. ---
**Author:** ![MichaelFomhar](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/michaelfomhar/32/11621_2.png) [@MichaelFomhar](https://goingtoseed.discourse.group/u/MichaelFomhar)\ **Post date:** [May 16, 2025, 2:23pm UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/14 "2025-05-16T14:23:14Z")
The terms we use to differentiate are typically observed characteristics and intended preparation. Like flour corn is floury, but it can be a good patching corn, or dent corn is dented but it can be parched or eaten “green” like sweet corn. I dont get hung up on the terminology, I just know most corn is the same, just some are better for some preparations than others. My preference? Im a sl\*t for cornbread and wheat doesn’t do awesome here, so I grow as floury a corn as i can, and sweet ones too because who doesn’t like a side of corn 🤤 ---
**Author:** ![KadenceLunemann](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/kadencelunemann/32/539_2.png) [@KadenceLunemann](https://goingtoseed.discourse.group/u/KadenceLunemann)\ **Post date:** [May 17, 2025, 5:42am UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/15 "2025-05-17T05:42:00Z")
> [@MichaelFomhar](#): > > My preference? Im a sl\*t for cornbread 🤣🙈💀 ---
**Author:** ![VeggieSavage](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/veggiesavage/32/3383_2.png) [@VeggieSavage](https://goingtoseed.discourse.group/u/VeggieSavage)\ **Post date:** [May 20, 2025, 11:13pm UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/16 "2025-05-20T23:13:41Z")
Makes sense… so what happens if you cross all the corn types together? What you get is still useable as Parching or Popping corn reguardless right? And… what if I also throw in Teosinte Genetics into the mix? ---
**Author:** ![MichaelFomhar](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/michaelfomhar/32/11621_2.png) [@MichaelFomhar](https://goingtoseed.discourse.group/u/MichaelFomhar)\ **Post date:** [May 20, 2025, 11:50pm UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/17 "2025-05-20T23:50:11Z")
Well I suppose it comes down to the ratio of corn types in the mix initially for what they eventually end up best for. 8 popcorn varieties and 3 flours wil probably make a decently puffy parched corn and etc. But yeah they can all make what would ultimately be a corn that can be parched. And since teosinte was likely first cultivated for this purpose, you’d have a diverse and vigorous parching corn grex. ---
**Author:** ![VeggieSavage](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/veggiesavage/32/3383_2.png) [@VeggieSavage](https://goingtoseed.discourse.group/u/VeggieSavage)\ **Post date:** [May 21, 2025, 12:51am UTC](https://goingtoseed.discourse.group/t/every-dry-corn-will-pop-tested-confirmed/2488/18 "2025-05-21T00:51:23Z")
I wonder if the GTS seed mixes with also do something like this. So far we’ve had Grain/flour corn vs Sweet Corn Mix. We did have a popcorn mix last year. I’m also wondering which would make a good baby corn? All of them? or those that branch out & make lots of ears? I’m thinking Teosinte is exactly the type meant for baby corn.