Corn

Corn is a grain and, on the cob, a vegetable. Neither use is Wheat. The crop moves between those roles depending on maturity and preparation.

Meal. 21 CFR Part 137 standardizes white and yellow corn meals (and bolted, degerminated, self-rising, and enriched versions): food prepared by grinding cleaned corn, with moisture not more than 15 percent and named granulation and fiber/fat limits depending on the identity ¹. Corn meal is not wheat flour. It does not develop Gluten. Milling still decides what landed in the bag.

Freezing. NCHFP lists corn among vegetables to blanch before freezing — on the cob or as whole kernel / cream style after the ear is blanched — because blanching stops enzyme action that would damage flavor, color, and texture ². Use NCHFP’s food-specific blanching times.

Canning. Fresh vegetables except most tomatoes are low-acid (pH above 4.6) and need a pressure canner if they are to be shelf-stable ³. Corn is in that class. See Canning and Food safety.

Taste sweet corn as sugar that fades after harvest. Meal should smell cleanly corny, not rancid germ.