Nowadays, many of us think about corn grains as food for chickens, pigs, and other farm animals, but corn has many other uses. In the food industry, corn starch, derived from ground corn kernels, is added into various foods such as pasta, candies, sauces, breads, soups, stews, and baby food. Some edible oils and syrups are also made from corn, such as fructose and other sweeteners, used in most sodas or even juices sold in supermarkets. Processed corn is also used in medicines, cosmetics, glues, paper, textiles, paints, and solvents. Corn residues or "scraps" have recently been used to create biodegradable materials similar to plastics. Another use for corn is to use its sugars to make biodiesel fuel for use in cars and other vehicles.
So, not only can we eat corn as an additive mixed into different foods, or as a side dish like delicious corn on the cob, or grits, or as a snack in the form of nachos and popcorn: around the world, there are many dishes—and cultures—that totally revolve around corn. In such cultures, corn is a central component of their cuisines.

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