Can I make popcorn with any corn? The 2019 Stack Overflow Developer Survey Results Are InCooking dried cornWhere can I buy corn kernel for making popcorn?Would ground “popcorn meal” differ from regular corn meal?Where can I buy corn kernel for making popcorn?How to minimize the impact of unpopped kernels and kernel shards in popcorn?How do you make popcorn with “indian corn”How to make round popcorn?Does the airflow pattern in a hot air popcorn popper matter? / What should I look for in a popper?Can “cream-style” corn substitute for creamed corn in cornbread?Did I poison myself by eating popcorn made in a steel pot with olive oil?Can I make ciabatta with corn flour?Make popcorn: Cover fully or not?

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Can I make popcorn with any corn?



The 2019 Stack Overflow Developer Survey Results Are InCooking dried cornWhere can I buy corn kernel for making popcorn?Would ground “popcorn meal” differ from regular corn meal?Where can I buy corn kernel for making popcorn?How to minimize the impact of unpopped kernels and kernel shards in popcorn?How do you make popcorn with “indian corn”How to make round popcorn?Does the airflow pattern in a hot air popcorn popper matter? / What should I look for in a popper?Can “cream-style” corn substitute for creamed corn in cornbread?Did I poison myself by eating popcorn made in a steel pot with olive oil?Can I make ciabatta with corn flour?Make popcorn: Cover fully or not?



.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;








31















Up until today I only knew about one type of corn for popcorn. Searching for Peruvian food I found out that in Peru there are different "popcorn" varieties.



So that made me think: is it possible to make popcorn with just any variety of corn? If not, what properties do these corn varieties have that allow then to be popped and not any others?










share|improve this question






















  • related : cooking.stackexchange.com/q/17692/67

    – Joe
    Apr 5 at 14:11











  • I think it's different enough to not be considered a duplicate.

    – Jordan Reiter
    Apr 5 at 14:20






  • 1





    not duplicate, because I know where I can get corn for popcorn, I want to know what makes it different from the other types of corn.

    – Luciano
    Apr 5 at 15:47






  • 1





    @JordanReiter : just trying to track related stuff. But I seem to remember there being a question from someone who lived on a farm who was trying to make popcorn from it, which is closer, but I couldn't find it. There's this one, though : cooking.stackexchange.com/a/24747/67

    – Joe
    Apr 5 at 22:01












  • You can do it with mustard seeds though.

    – MJD
    yesterday

















31















Up until today I only knew about one type of corn for popcorn. Searching for Peruvian food I found out that in Peru there are different "popcorn" varieties.



So that made me think: is it possible to make popcorn with just any variety of corn? If not, what properties do these corn varieties have that allow then to be popped and not any others?










share|improve this question






















  • related : cooking.stackexchange.com/q/17692/67

    – Joe
    Apr 5 at 14:11











  • I think it's different enough to not be considered a duplicate.

    – Jordan Reiter
    Apr 5 at 14:20






  • 1





    not duplicate, because I know where I can get corn for popcorn, I want to know what makes it different from the other types of corn.

    – Luciano
    Apr 5 at 15:47






  • 1





    @JordanReiter : just trying to track related stuff. But I seem to remember there being a question from someone who lived on a farm who was trying to make popcorn from it, which is closer, but I couldn't find it. There's this one, though : cooking.stackexchange.com/a/24747/67

    – Joe
    Apr 5 at 22:01












  • You can do it with mustard seeds though.

    – MJD
    yesterday













31












31








31


1






Up until today I only knew about one type of corn for popcorn. Searching for Peruvian food I found out that in Peru there are different "popcorn" varieties.



So that made me think: is it possible to make popcorn with just any variety of corn? If not, what properties do these corn varieties have that allow then to be popped and not any others?










share|improve this question














Up until today I only knew about one type of corn for popcorn. Searching for Peruvian food I found out that in Peru there are different "popcorn" varieties.



So that made me think: is it possible to make popcorn with just any variety of corn? If not, what properties do these corn varieties have that allow then to be popped and not any others?







ingredient-selection corn popcorn






share|improve this question













share|improve this question











share|improve this question




share|improve this question










asked Apr 5 at 13:29









LucianoLuciano

1,3301923




1,3301923












  • related : cooking.stackexchange.com/q/17692/67

    – Joe
    Apr 5 at 14:11











  • I think it's different enough to not be considered a duplicate.

    – Jordan Reiter
    Apr 5 at 14:20






  • 1





    not duplicate, because I know where I can get corn for popcorn, I want to know what makes it different from the other types of corn.

    – Luciano
    Apr 5 at 15:47






  • 1





    @JordanReiter : just trying to track related stuff. But I seem to remember there being a question from someone who lived on a farm who was trying to make popcorn from it, which is closer, but I couldn't find it. There's this one, though : cooking.stackexchange.com/a/24747/67

    – Joe
    Apr 5 at 22:01












  • You can do it with mustard seeds though.

    – MJD
    yesterday

















  • related : cooking.stackexchange.com/q/17692/67

    – Joe
    Apr 5 at 14:11











  • I think it's different enough to not be considered a duplicate.

    – Jordan Reiter
    Apr 5 at 14:20






  • 1





    not duplicate, because I know where I can get corn for popcorn, I want to know what makes it different from the other types of corn.

    – Luciano
    Apr 5 at 15:47






  • 1





    @JordanReiter : just trying to track related stuff. But I seem to remember there being a question from someone who lived on a farm who was trying to make popcorn from it, which is closer, but I couldn't find it. There's this one, though : cooking.stackexchange.com/a/24747/67

    – Joe
    Apr 5 at 22:01












  • You can do it with mustard seeds though.

    – MJD
    yesterday
















related : cooking.stackexchange.com/q/17692/67

– Joe
Apr 5 at 14:11





related : cooking.stackexchange.com/q/17692/67

– Joe
Apr 5 at 14:11













I think it's different enough to not be considered a duplicate.

– Jordan Reiter
Apr 5 at 14:20





I think it's different enough to not be considered a duplicate.

– Jordan Reiter
Apr 5 at 14:20




1




1





not duplicate, because I know where I can get corn for popcorn, I want to know what makes it different from the other types of corn.

– Luciano
Apr 5 at 15:47





not duplicate, because I know where I can get corn for popcorn, I want to know what makes it different from the other types of corn.

– Luciano
Apr 5 at 15:47




1




1





@JordanReiter : just trying to track related stuff. But I seem to remember there being a question from someone who lived on a farm who was trying to make popcorn from it, which is closer, but I couldn't find it. There's this one, though : cooking.stackexchange.com/a/24747/67

– Joe
Apr 5 at 22:01






@JordanReiter : just trying to track related stuff. But I seem to remember there being a question from someone who lived on a farm who was trying to make popcorn from it, which is closer, but I couldn't find it. There's this one, though : cooking.stackexchange.com/a/24747/67

– Joe
Apr 5 at 22:01














You can do it with mustard seeds though.

– MJD
yesterday





You can do it with mustard seeds though.

– MJD
yesterday










5 Answers
5






active

oldest

votes


















31














The answer it seems is - no, you can't just use any variety of corn. It seems that you need in particular a hard shell around the kernel that is not present in sweetcorn varieties.



I also suspect that it is harder to make than one might imagine, you need a specific percentage of water in the kernel to get it to pop - this is why you can't store unpopped popcorn in the open and once opened needs to be used within a few months, as the water will evaporate and eventually the percentage will become too low to effectively pop.






share|improve this answer


















  • 17





    You should know that if your popcorn dries out, you can put it in a large glass jar, add a few teaspoons of water, shake it around, and place it in the fridge for a while. The popcorn will eventually absorb all the water and can make decent (although not as good as fresh) popcorn again.

    – Jordan Reiter
    Apr 5 at 13:59






  • 3





    Nice, I've never heard of doing that. I'll have to try it some time.

    – bob1
    Apr 5 at 14:03






  • 7





    I learned it from The Popcorn Book. :) My parents read it to me when I was a kid and it stuck in my head. When I had a kid I got the book to read to him. It's really a very satisfying book.

    – Jordan Reiter
    Apr 5 at 14:10






  • 4





    I'll have to look it up. Tomie de Paola is a favorite in our house too, as is popcorn.

    – bob1
    Apr 5 at 15:07






  • 5





    @David Richerby, yes but the percentage of poppable corn decreases over time, especially with repeated openings of containers. I guess it depends on the relative humidity too; in dry climates they'll not last as long as in more humid climates. It'll also depend on the volume - a big bag will be more poppable for longer as there is more corn to dry out.

    – bob1
    Apr 5 at 16:28



















22














It's a children's book, but The Popcorn Book by Tomie de Paola is actually a very comprehensive summary on the history and science of popcorn.



Popcorn pops because the kernels contain small amounts of moisture which, when heated, cook the starches inside the popcorn, causing them to rapidly expand and exploding out the kernel. (This is my basic understanding; I'm sure food scientist will have a more comprehensive explanation).



What this means is that popcorn has to have a few specific features:



  • it must have some internal moisture

  • it must have a hard outer shell holding in that moisture

  • it must not be too moist

I imagine all varieties of "sweet corn", the type used for corn on the cob, would probably not work very well. I don't think it would dry very well, and I think the shell would be weak (a feature when marketing it as something for humans to consume)



Dent corn, the variety used for animal feed, would also probably not work very well. It is a tough kernel and I don't think it would have enough moisture to explode.



I very well could be wrong about this, but I doubt that popping these other types (and I'm sure there are many more) would make for good popcorn.



Interestingly, there are other grains which also pop very well, including sorghum and amaranth.






share|improve this answer




















  • 3





    Good answer. I really must try the other grains some time too.

    – bob1
    Apr 5 at 14:04






  • 3





    and from what I read on Peruvian food you can also pop quinoa

    – Luciano
    Apr 5 at 15:50






  • 3





    It's steam from the moisture boiling (rather than the starches) that cause the pop.

    – David Richerby
    Apr 5 at 16:16






  • 2





    Popped millet is popular in some countries.

    – Tim Nevins
    Apr 5 at 17:03






  • 2





    It is the water that is exploding - the starches get liquified by the temperature, pressure and presence of water. The water instantly boils explosively when the kernel ruptures/depressurizes, and the starches instantly solidify to a foam upon depressurization.

    – Stian Yttervik
    yesterday


















14














No, you need popping corn. Popcorn works because



  • it contains the right kind of starch;

  • it has a hard husk that is quite waterproof;

  • it contains the right amount of moisture (14–20%, according to Wikipedia).

When you cook the corn, the water turns to steam, and the husk stops the steam escaping until the pressure builds up enough to make the kernel explode and the starch turn to a solid foam.



The other kinds of corn (dent, flint, flour, pod and sweet corns) don't have the right combinations of starch, husk and moisture to pop properly. For example, sweet corn has a soft husk and is picked while it still contains a relatively large amount of sugar that hasn't been converted to starch. Dent and flour corns have lots of starch but it's the wrong kind.






share|improve this answer






























    9














    My grandparents were Western Nebraska farmers who grew corn (and other things.) Most was "field corn" which is suitable only for livestock feed. Some was sweet corn, which is for humans. Grandma used to make what she called "parched corn." Sweet corn was dried out by pulling the husks back and hanging the ears down by tacking the husks to the side of the shed. When the kernels were shriveled, she shelled them (that is, pulled them off the cob) and treated them like popcorn.



    She popped pop corn by heating oil in cast iron skillet and stirring. So she did the same thing to the dried sweet corn. It didn't pop, per se, but the kernels became spherical and crunchy. With a little salt, it was a great snack.



    So, while you can't pop any kind of corn, you can still try, and what you get is still a treat. I've always meant to try to reproduce this, but I've never gotten around to trying. So YMMV.






    share|improve this answer








    New contributor




    B. Goddard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
    Check out our Code of Conduct.



























      8














      In Bolivia we have this kind of giant popcorn, called "Pasankalla":



      enter image description here



      I do not know what type of corn is used to create it, but obviously is not the same one used to create ordinary popcorn.



      Bon appetit!






      share|improve this answer








      New contributor




      ebasconp is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
      Check out our Code of Conduct.















      • 7





        Pasankalla IS the type of corn

        – Aethenosity
        Apr 5 at 21:48











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      5 Answers
      5






      active

      oldest

      votes








      5 Answers
      5






      active

      oldest

      votes









      active

      oldest

      votes






      active

      oldest

      votes









      31














      The answer it seems is - no, you can't just use any variety of corn. It seems that you need in particular a hard shell around the kernel that is not present in sweetcorn varieties.



      I also suspect that it is harder to make than one might imagine, you need a specific percentage of water in the kernel to get it to pop - this is why you can't store unpopped popcorn in the open and once opened needs to be used within a few months, as the water will evaporate and eventually the percentage will become too low to effectively pop.






      share|improve this answer


















      • 17





        You should know that if your popcorn dries out, you can put it in a large glass jar, add a few teaspoons of water, shake it around, and place it in the fridge for a while. The popcorn will eventually absorb all the water and can make decent (although not as good as fresh) popcorn again.

        – Jordan Reiter
        Apr 5 at 13:59






      • 3





        Nice, I've never heard of doing that. I'll have to try it some time.

        – bob1
        Apr 5 at 14:03






      • 7





        I learned it from The Popcorn Book. :) My parents read it to me when I was a kid and it stuck in my head. When I had a kid I got the book to read to him. It's really a very satisfying book.

        – Jordan Reiter
        Apr 5 at 14:10






      • 4





        I'll have to look it up. Tomie de Paola is a favorite in our house too, as is popcorn.

        – bob1
        Apr 5 at 15:07






      • 5





        @David Richerby, yes but the percentage of poppable corn decreases over time, especially with repeated openings of containers. I guess it depends on the relative humidity too; in dry climates they'll not last as long as in more humid climates. It'll also depend on the volume - a big bag will be more poppable for longer as there is more corn to dry out.

        – bob1
        Apr 5 at 16:28
















      31














      The answer it seems is - no, you can't just use any variety of corn. It seems that you need in particular a hard shell around the kernel that is not present in sweetcorn varieties.



      I also suspect that it is harder to make than one might imagine, you need a specific percentage of water in the kernel to get it to pop - this is why you can't store unpopped popcorn in the open and once opened needs to be used within a few months, as the water will evaporate and eventually the percentage will become too low to effectively pop.






      share|improve this answer


















      • 17





        You should know that if your popcorn dries out, you can put it in a large glass jar, add a few teaspoons of water, shake it around, and place it in the fridge for a while. The popcorn will eventually absorb all the water and can make decent (although not as good as fresh) popcorn again.

        – Jordan Reiter
        Apr 5 at 13:59






      • 3





        Nice, I've never heard of doing that. I'll have to try it some time.

        – bob1
        Apr 5 at 14:03






      • 7





        I learned it from The Popcorn Book. :) My parents read it to me when I was a kid and it stuck in my head. When I had a kid I got the book to read to him. It's really a very satisfying book.

        – Jordan Reiter
        Apr 5 at 14:10






      • 4





        I'll have to look it up. Tomie de Paola is a favorite in our house too, as is popcorn.

        – bob1
        Apr 5 at 15:07






      • 5





        @David Richerby, yes but the percentage of poppable corn decreases over time, especially with repeated openings of containers. I guess it depends on the relative humidity too; in dry climates they'll not last as long as in more humid climates. It'll also depend on the volume - a big bag will be more poppable for longer as there is more corn to dry out.

        – bob1
        Apr 5 at 16:28














      31












      31








      31







      The answer it seems is - no, you can't just use any variety of corn. It seems that you need in particular a hard shell around the kernel that is not present in sweetcorn varieties.



      I also suspect that it is harder to make than one might imagine, you need a specific percentage of water in the kernel to get it to pop - this is why you can't store unpopped popcorn in the open and once opened needs to be used within a few months, as the water will evaporate and eventually the percentage will become too low to effectively pop.






      share|improve this answer













      The answer it seems is - no, you can't just use any variety of corn. It seems that you need in particular a hard shell around the kernel that is not present in sweetcorn varieties.



      I also suspect that it is harder to make than one might imagine, you need a specific percentage of water in the kernel to get it to pop - this is why you can't store unpopped popcorn in the open and once opened needs to be used within a few months, as the water will evaporate and eventually the percentage will become too low to effectively pop.







      share|improve this answer












      share|improve this answer



      share|improve this answer










      answered Apr 5 at 13:56









      bob1bob1

      1,383211




      1,383211







      • 17





        You should know that if your popcorn dries out, you can put it in a large glass jar, add a few teaspoons of water, shake it around, and place it in the fridge for a while. The popcorn will eventually absorb all the water and can make decent (although not as good as fresh) popcorn again.

        – Jordan Reiter
        Apr 5 at 13:59






      • 3





        Nice, I've never heard of doing that. I'll have to try it some time.

        – bob1
        Apr 5 at 14:03






      • 7





        I learned it from The Popcorn Book. :) My parents read it to me when I was a kid and it stuck in my head. When I had a kid I got the book to read to him. It's really a very satisfying book.

        – Jordan Reiter
        Apr 5 at 14:10






      • 4





        I'll have to look it up. Tomie de Paola is a favorite in our house too, as is popcorn.

        – bob1
        Apr 5 at 15:07






      • 5





        @David Richerby, yes but the percentage of poppable corn decreases over time, especially with repeated openings of containers. I guess it depends on the relative humidity too; in dry climates they'll not last as long as in more humid climates. It'll also depend on the volume - a big bag will be more poppable for longer as there is more corn to dry out.

        – bob1
        Apr 5 at 16:28













      • 17





        You should know that if your popcorn dries out, you can put it in a large glass jar, add a few teaspoons of water, shake it around, and place it in the fridge for a while. The popcorn will eventually absorb all the water and can make decent (although not as good as fresh) popcorn again.

        – Jordan Reiter
        Apr 5 at 13:59






      • 3





        Nice, I've never heard of doing that. I'll have to try it some time.

        – bob1
        Apr 5 at 14:03






      • 7





        I learned it from The Popcorn Book. :) My parents read it to me when I was a kid and it stuck in my head. When I had a kid I got the book to read to him. It's really a very satisfying book.

        – Jordan Reiter
        Apr 5 at 14:10






      • 4





        I'll have to look it up. Tomie de Paola is a favorite in our house too, as is popcorn.

        – bob1
        Apr 5 at 15:07






      • 5





        @David Richerby, yes but the percentage of poppable corn decreases over time, especially with repeated openings of containers. I guess it depends on the relative humidity too; in dry climates they'll not last as long as in more humid climates. It'll also depend on the volume - a big bag will be more poppable for longer as there is more corn to dry out.

        – bob1
        Apr 5 at 16:28








      17




      17





      You should know that if your popcorn dries out, you can put it in a large glass jar, add a few teaspoons of water, shake it around, and place it in the fridge for a while. The popcorn will eventually absorb all the water and can make decent (although not as good as fresh) popcorn again.

      – Jordan Reiter
      Apr 5 at 13:59





      You should know that if your popcorn dries out, you can put it in a large glass jar, add a few teaspoons of water, shake it around, and place it in the fridge for a while. The popcorn will eventually absorb all the water and can make decent (although not as good as fresh) popcorn again.

      – Jordan Reiter
      Apr 5 at 13:59




      3




      3





      Nice, I've never heard of doing that. I'll have to try it some time.

      – bob1
      Apr 5 at 14:03





      Nice, I've never heard of doing that. I'll have to try it some time.

      – bob1
      Apr 5 at 14:03




      7




      7





      I learned it from The Popcorn Book. :) My parents read it to me when I was a kid and it stuck in my head. When I had a kid I got the book to read to him. It's really a very satisfying book.

      – Jordan Reiter
      Apr 5 at 14:10





      I learned it from The Popcorn Book. :) My parents read it to me when I was a kid and it stuck in my head. When I had a kid I got the book to read to him. It's really a very satisfying book.

      – Jordan Reiter
      Apr 5 at 14:10




      4




      4





      I'll have to look it up. Tomie de Paola is a favorite in our house too, as is popcorn.

      – bob1
      Apr 5 at 15:07





      I'll have to look it up. Tomie de Paola is a favorite in our house too, as is popcorn.

      – bob1
      Apr 5 at 15:07




      5




      5





      @David Richerby, yes but the percentage of poppable corn decreases over time, especially with repeated openings of containers. I guess it depends on the relative humidity too; in dry climates they'll not last as long as in more humid climates. It'll also depend on the volume - a big bag will be more poppable for longer as there is more corn to dry out.

      – bob1
      Apr 5 at 16:28






      @David Richerby, yes but the percentage of poppable corn decreases over time, especially with repeated openings of containers. I guess it depends on the relative humidity too; in dry climates they'll not last as long as in more humid climates. It'll also depend on the volume - a big bag will be more poppable for longer as there is more corn to dry out.

      – bob1
      Apr 5 at 16:28














      22














      It's a children's book, but The Popcorn Book by Tomie de Paola is actually a very comprehensive summary on the history and science of popcorn.



      Popcorn pops because the kernels contain small amounts of moisture which, when heated, cook the starches inside the popcorn, causing them to rapidly expand and exploding out the kernel. (This is my basic understanding; I'm sure food scientist will have a more comprehensive explanation).



      What this means is that popcorn has to have a few specific features:



      • it must have some internal moisture

      • it must have a hard outer shell holding in that moisture

      • it must not be too moist

      I imagine all varieties of "sweet corn", the type used for corn on the cob, would probably not work very well. I don't think it would dry very well, and I think the shell would be weak (a feature when marketing it as something for humans to consume)



      Dent corn, the variety used for animal feed, would also probably not work very well. It is a tough kernel and I don't think it would have enough moisture to explode.



      I very well could be wrong about this, but I doubt that popping these other types (and I'm sure there are many more) would make for good popcorn.



      Interestingly, there are other grains which also pop very well, including sorghum and amaranth.






      share|improve this answer




















      • 3





        Good answer. I really must try the other grains some time too.

        – bob1
        Apr 5 at 14:04






      • 3





        and from what I read on Peruvian food you can also pop quinoa

        – Luciano
        Apr 5 at 15:50






      • 3





        It's steam from the moisture boiling (rather than the starches) that cause the pop.

        – David Richerby
        Apr 5 at 16:16






      • 2





        Popped millet is popular in some countries.

        – Tim Nevins
        Apr 5 at 17:03






      • 2





        It is the water that is exploding - the starches get liquified by the temperature, pressure and presence of water. The water instantly boils explosively when the kernel ruptures/depressurizes, and the starches instantly solidify to a foam upon depressurization.

        – Stian Yttervik
        yesterday















      22














      It's a children's book, but The Popcorn Book by Tomie de Paola is actually a very comprehensive summary on the history and science of popcorn.



      Popcorn pops because the kernels contain small amounts of moisture which, when heated, cook the starches inside the popcorn, causing them to rapidly expand and exploding out the kernel. (This is my basic understanding; I'm sure food scientist will have a more comprehensive explanation).



      What this means is that popcorn has to have a few specific features:



      • it must have some internal moisture

      • it must have a hard outer shell holding in that moisture

      • it must not be too moist

      I imagine all varieties of "sweet corn", the type used for corn on the cob, would probably not work very well. I don't think it would dry very well, and I think the shell would be weak (a feature when marketing it as something for humans to consume)



      Dent corn, the variety used for animal feed, would also probably not work very well. It is a tough kernel and I don't think it would have enough moisture to explode.



      I very well could be wrong about this, but I doubt that popping these other types (and I'm sure there are many more) would make for good popcorn.



      Interestingly, there are other grains which also pop very well, including sorghum and amaranth.






      share|improve this answer




















      • 3





        Good answer. I really must try the other grains some time too.

        – bob1
        Apr 5 at 14:04






      • 3





        and from what I read on Peruvian food you can also pop quinoa

        – Luciano
        Apr 5 at 15:50






      • 3





        It's steam from the moisture boiling (rather than the starches) that cause the pop.

        – David Richerby
        Apr 5 at 16:16






      • 2





        Popped millet is popular in some countries.

        – Tim Nevins
        Apr 5 at 17:03






      • 2





        It is the water that is exploding - the starches get liquified by the temperature, pressure and presence of water. The water instantly boils explosively when the kernel ruptures/depressurizes, and the starches instantly solidify to a foam upon depressurization.

        – Stian Yttervik
        yesterday













      22












      22








      22







      It's a children's book, but The Popcorn Book by Tomie de Paola is actually a very comprehensive summary on the history and science of popcorn.



      Popcorn pops because the kernels contain small amounts of moisture which, when heated, cook the starches inside the popcorn, causing them to rapidly expand and exploding out the kernel. (This is my basic understanding; I'm sure food scientist will have a more comprehensive explanation).



      What this means is that popcorn has to have a few specific features:



      • it must have some internal moisture

      • it must have a hard outer shell holding in that moisture

      • it must not be too moist

      I imagine all varieties of "sweet corn", the type used for corn on the cob, would probably not work very well. I don't think it would dry very well, and I think the shell would be weak (a feature when marketing it as something for humans to consume)



      Dent corn, the variety used for animal feed, would also probably not work very well. It is a tough kernel and I don't think it would have enough moisture to explode.



      I very well could be wrong about this, but I doubt that popping these other types (and I'm sure there are many more) would make for good popcorn.



      Interestingly, there are other grains which also pop very well, including sorghum and amaranth.






      share|improve this answer















      It's a children's book, but The Popcorn Book by Tomie de Paola is actually a very comprehensive summary on the history and science of popcorn.



      Popcorn pops because the kernels contain small amounts of moisture which, when heated, cook the starches inside the popcorn, causing them to rapidly expand and exploding out the kernel. (This is my basic understanding; I'm sure food scientist will have a more comprehensive explanation).



      What this means is that popcorn has to have a few specific features:



      • it must have some internal moisture

      • it must have a hard outer shell holding in that moisture

      • it must not be too moist

      I imagine all varieties of "sweet corn", the type used for corn on the cob, would probably not work very well. I don't think it would dry very well, and I think the shell would be weak (a feature when marketing it as something for humans to consume)



      Dent corn, the variety used for animal feed, would also probably not work very well. It is a tough kernel and I don't think it would have enough moisture to explode.



      I very well could be wrong about this, but I doubt that popping these other types (and I'm sure there are many more) would make for good popcorn.



      Interestingly, there are other grains which also pop very well, including sorghum and amaranth.







      share|improve this answer














      share|improve this answer



      share|improve this answer








      edited Apr 5 at 14:16

























      answered Apr 5 at 13:58









      Jordan ReiterJordan Reiter

      38818




      38818







      • 3





        Good answer. I really must try the other grains some time too.

        – bob1
        Apr 5 at 14:04






      • 3





        and from what I read on Peruvian food you can also pop quinoa

        – Luciano
        Apr 5 at 15:50






      • 3





        It's steam from the moisture boiling (rather than the starches) that cause the pop.

        – David Richerby
        Apr 5 at 16:16






      • 2





        Popped millet is popular in some countries.

        – Tim Nevins
        Apr 5 at 17:03






      • 2





        It is the water that is exploding - the starches get liquified by the temperature, pressure and presence of water. The water instantly boils explosively when the kernel ruptures/depressurizes, and the starches instantly solidify to a foam upon depressurization.

        – Stian Yttervik
        yesterday












      • 3





        Good answer. I really must try the other grains some time too.

        – bob1
        Apr 5 at 14:04






      • 3





        and from what I read on Peruvian food you can also pop quinoa

        – Luciano
        Apr 5 at 15:50






      • 3





        It's steam from the moisture boiling (rather than the starches) that cause the pop.

        – David Richerby
        Apr 5 at 16:16






      • 2





        Popped millet is popular in some countries.

        – Tim Nevins
        Apr 5 at 17:03






      • 2





        It is the water that is exploding - the starches get liquified by the temperature, pressure and presence of water. The water instantly boils explosively when the kernel ruptures/depressurizes, and the starches instantly solidify to a foam upon depressurization.

        – Stian Yttervik
        yesterday







      3




      3





      Good answer. I really must try the other grains some time too.

      – bob1
      Apr 5 at 14:04





      Good answer. I really must try the other grains some time too.

      – bob1
      Apr 5 at 14:04




      3




      3





      and from what I read on Peruvian food you can also pop quinoa

      – Luciano
      Apr 5 at 15:50





      and from what I read on Peruvian food you can also pop quinoa

      – Luciano
      Apr 5 at 15:50




      3




      3





      It's steam from the moisture boiling (rather than the starches) that cause the pop.

      – David Richerby
      Apr 5 at 16:16





      It's steam from the moisture boiling (rather than the starches) that cause the pop.

      – David Richerby
      Apr 5 at 16:16




      2




      2





      Popped millet is popular in some countries.

      – Tim Nevins
      Apr 5 at 17:03





      Popped millet is popular in some countries.

      – Tim Nevins
      Apr 5 at 17:03




      2




      2





      It is the water that is exploding - the starches get liquified by the temperature, pressure and presence of water. The water instantly boils explosively when the kernel ruptures/depressurizes, and the starches instantly solidify to a foam upon depressurization.

      – Stian Yttervik
      yesterday





      It is the water that is exploding - the starches get liquified by the temperature, pressure and presence of water. The water instantly boils explosively when the kernel ruptures/depressurizes, and the starches instantly solidify to a foam upon depressurization.

      – Stian Yttervik
      yesterday











      14














      No, you need popping corn. Popcorn works because



      • it contains the right kind of starch;

      • it has a hard husk that is quite waterproof;

      • it contains the right amount of moisture (14–20%, according to Wikipedia).

      When you cook the corn, the water turns to steam, and the husk stops the steam escaping until the pressure builds up enough to make the kernel explode and the starch turn to a solid foam.



      The other kinds of corn (dent, flint, flour, pod and sweet corns) don't have the right combinations of starch, husk and moisture to pop properly. For example, sweet corn has a soft husk and is picked while it still contains a relatively large amount of sugar that hasn't been converted to starch. Dent and flour corns have lots of starch but it's the wrong kind.






      share|improve this answer



























        14














        No, you need popping corn. Popcorn works because



        • it contains the right kind of starch;

        • it has a hard husk that is quite waterproof;

        • it contains the right amount of moisture (14–20%, according to Wikipedia).

        When you cook the corn, the water turns to steam, and the husk stops the steam escaping until the pressure builds up enough to make the kernel explode and the starch turn to a solid foam.



        The other kinds of corn (dent, flint, flour, pod and sweet corns) don't have the right combinations of starch, husk and moisture to pop properly. For example, sweet corn has a soft husk and is picked while it still contains a relatively large amount of sugar that hasn't been converted to starch. Dent and flour corns have lots of starch but it's the wrong kind.






        share|improve this answer

























          14












          14








          14







          No, you need popping corn. Popcorn works because



          • it contains the right kind of starch;

          • it has a hard husk that is quite waterproof;

          • it contains the right amount of moisture (14–20%, according to Wikipedia).

          When you cook the corn, the water turns to steam, and the husk stops the steam escaping until the pressure builds up enough to make the kernel explode and the starch turn to a solid foam.



          The other kinds of corn (dent, flint, flour, pod and sweet corns) don't have the right combinations of starch, husk and moisture to pop properly. For example, sweet corn has a soft husk and is picked while it still contains a relatively large amount of sugar that hasn't been converted to starch. Dent and flour corns have lots of starch but it's the wrong kind.






          share|improve this answer













          No, you need popping corn. Popcorn works because



          • it contains the right kind of starch;

          • it has a hard husk that is quite waterproof;

          • it contains the right amount of moisture (14–20%, according to Wikipedia).

          When you cook the corn, the water turns to steam, and the husk stops the steam escaping until the pressure builds up enough to make the kernel explode and the starch turn to a solid foam.



          The other kinds of corn (dent, flint, flour, pod and sweet corns) don't have the right combinations of starch, husk and moisture to pop properly. For example, sweet corn has a soft husk and is picked while it still contains a relatively large amount of sugar that hasn't been converted to starch. Dent and flour corns have lots of starch but it's the wrong kind.







          share|improve this answer












          share|improve this answer



          share|improve this answer










          answered Apr 5 at 16:29









          David RicherbyDavid Richerby

          2,9371628




          2,9371628





















              9














              My grandparents were Western Nebraska farmers who grew corn (and other things.) Most was "field corn" which is suitable only for livestock feed. Some was sweet corn, which is for humans. Grandma used to make what she called "parched corn." Sweet corn was dried out by pulling the husks back and hanging the ears down by tacking the husks to the side of the shed. When the kernels were shriveled, she shelled them (that is, pulled them off the cob) and treated them like popcorn.



              She popped pop corn by heating oil in cast iron skillet and stirring. So she did the same thing to the dried sweet corn. It didn't pop, per se, but the kernels became spherical and crunchy. With a little salt, it was a great snack.



              So, while you can't pop any kind of corn, you can still try, and what you get is still a treat. I've always meant to try to reproduce this, but I've never gotten around to trying. So YMMV.






              share|improve this answer








              New contributor




              B. Goddard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
              Check out our Code of Conduct.
























                9














                My grandparents were Western Nebraska farmers who grew corn (and other things.) Most was "field corn" which is suitable only for livestock feed. Some was sweet corn, which is for humans. Grandma used to make what she called "parched corn." Sweet corn was dried out by pulling the husks back and hanging the ears down by tacking the husks to the side of the shed. When the kernels were shriveled, she shelled them (that is, pulled them off the cob) and treated them like popcorn.



                She popped pop corn by heating oil in cast iron skillet and stirring. So she did the same thing to the dried sweet corn. It didn't pop, per se, but the kernels became spherical and crunchy. With a little salt, it was a great snack.



                So, while you can't pop any kind of corn, you can still try, and what you get is still a treat. I've always meant to try to reproduce this, but I've never gotten around to trying. So YMMV.






                share|improve this answer








                New contributor




                B. Goddard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                Check out our Code of Conduct.






















                  9












                  9








                  9







                  My grandparents were Western Nebraska farmers who grew corn (and other things.) Most was "field corn" which is suitable only for livestock feed. Some was sweet corn, which is for humans. Grandma used to make what she called "parched corn." Sweet corn was dried out by pulling the husks back and hanging the ears down by tacking the husks to the side of the shed. When the kernels were shriveled, she shelled them (that is, pulled them off the cob) and treated them like popcorn.



                  She popped pop corn by heating oil in cast iron skillet and stirring. So she did the same thing to the dried sweet corn. It didn't pop, per se, but the kernels became spherical and crunchy. With a little salt, it was a great snack.



                  So, while you can't pop any kind of corn, you can still try, and what you get is still a treat. I've always meant to try to reproduce this, but I've never gotten around to trying. So YMMV.






                  share|improve this answer








                  New contributor




                  B. Goddard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.










                  My grandparents were Western Nebraska farmers who grew corn (and other things.) Most was "field corn" which is suitable only for livestock feed. Some was sweet corn, which is for humans. Grandma used to make what she called "parched corn." Sweet corn was dried out by pulling the husks back and hanging the ears down by tacking the husks to the side of the shed. When the kernels were shriveled, she shelled them (that is, pulled them off the cob) and treated them like popcorn.



                  She popped pop corn by heating oil in cast iron skillet and stirring. So she did the same thing to the dried sweet corn. It didn't pop, per se, but the kernels became spherical and crunchy. With a little salt, it was a great snack.



                  So, while you can't pop any kind of corn, you can still try, and what you get is still a treat. I've always meant to try to reproduce this, but I've never gotten around to trying. So YMMV.







                  share|improve this answer








                  New contributor




                  B. Goddard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.









                  share|improve this answer



                  share|improve this answer






                  New contributor




                  B. Goddard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.









                  answered Apr 5 at 22:12









                  B. GoddardB. Goddard

                  1911




                  1911




                  New contributor




                  B. Goddard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.





                  New contributor





                  B. Goddard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.






                  B. Goddard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.





















                      8














                      In Bolivia we have this kind of giant popcorn, called "Pasankalla":



                      enter image description here



                      I do not know what type of corn is used to create it, but obviously is not the same one used to create ordinary popcorn.



                      Bon appetit!






                      share|improve this answer








                      New contributor




                      ebasconp is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.















                      • 7





                        Pasankalla IS the type of corn

                        – Aethenosity
                        Apr 5 at 21:48















                      8














                      In Bolivia we have this kind of giant popcorn, called "Pasankalla":



                      enter image description here



                      I do not know what type of corn is used to create it, but obviously is not the same one used to create ordinary popcorn.



                      Bon appetit!






                      share|improve this answer








                      New contributor




                      ebasconp is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.















                      • 7





                        Pasankalla IS the type of corn

                        – Aethenosity
                        Apr 5 at 21:48













                      8












                      8








                      8







                      In Bolivia we have this kind of giant popcorn, called "Pasankalla":



                      enter image description here



                      I do not know what type of corn is used to create it, but obviously is not the same one used to create ordinary popcorn.



                      Bon appetit!






                      share|improve this answer








                      New contributor




                      ebasconp is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.










                      In Bolivia we have this kind of giant popcorn, called "Pasankalla":



                      enter image description here



                      I do not know what type of corn is used to create it, but obviously is not the same one used to create ordinary popcorn.



                      Bon appetit!







                      share|improve this answer








                      New contributor




                      ebasconp is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.









                      share|improve this answer



                      share|improve this answer






                      New contributor




                      ebasconp is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.









                      answered Apr 5 at 20:47









                      ebasconpebasconp

                      1811




                      1811




                      New contributor




                      ebasconp is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.





                      New contributor





                      ebasconp is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.






                      ebasconp is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.







                      • 7





                        Pasankalla IS the type of corn

                        – Aethenosity
                        Apr 5 at 21:48












                      • 7





                        Pasankalla IS the type of corn

                        – Aethenosity
                        Apr 5 at 21:48







                      7




                      7





                      Pasankalla IS the type of corn

                      – Aethenosity
                      Apr 5 at 21:48





                      Pasankalla IS the type of corn

                      – Aethenosity
                      Apr 5 at 21:48

















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