While all corn might look similar on the stalk, popcorn kernels are fundamentally different from the sweet corn you eat off the cob or the field corn they use for animal feed.
Popcorn has a hard, moisture-sealed hull that allows pressure to build inside until the kernel explodes and transforms into your favorite snack. Regular field corn and sweet corn lack this structure, so they'll just burn if you try popping them.
Popcorn vs. Corn at a Glance
| Feature | Popcorn | Field Corn | Sweet Corn |
|---|---|---|---|
| Does it pop? | Yes ✓ | No ✗ | No ✗ |
| Moisture content | Very low (13–14%) | Medium (15–20%) | High (70%+) |
| Best for | Snacking | Animal feed, processing | Eating fresh off the cob |
| Taste when raw | Dry, hard, flavorless | Starchy, bland | Sweet, juicy |
| Harvest timing | Fully dried on stalk | When mature and dry | When immature and sweet |
Why Does Popcorn Pop But Regular Corn Doesn't?
The difference between popcorn and corn boils down to three key factors: hull strength, moisture content, and starch structure.
The Incredible Hull
Popcorn kernels have a hard, moisture-resistant outer shell called a hull or pericarp. This hull is much tougher than what you'll find in sweet corn and field corn.
But thickness isn't the only reason popcorn's hull is special. It's also non-porous, meaning it creates an airtight seal around the interior of the kernel. It's basically like a miniature pressure cooker.
Regular field corn and sweet corn, in comparison, have more porous hulls. Any moisture inside simply evaporates when you heat it, thanks to tiny openings in the hull. No pressure equals no popping.
The Moisture Sweet Spot
Trapped in every popcorn kernel is a tiny droplet of water, about 13-14% of the kernel's weight. That water turns into steam when heated. And because the hull won't let the steam escape, pressure builds until the hull can't take it anymore and — boom — POPS.
Regular corn doesn't have these same properties. It either has too much moisture (sweet corn at 70%) or the wrong hull strength.
The Expanding Starch
Even if it were possible to seal regular corn in a pressure vessel and heat it, it still wouldn't pop like popcorn.
That's because popcorn has a special type of starch that becomes soft and gel-like at high temperatures. When the hull explodes and pressure lets loose, this endosperm quickly expands and foams outward, then instantly cools and becomes what we all know as popcorn.
Why Do Some Kernels Not Pop?
Notice unpopped kernels (aka old maids) at the bottom of your bowl? These are the usual reasons why popcorn doesn't pop:
- Moisture loss: Happens when kernels aren't stored properly or are simply old.
- Hull damage: A tiny crack lets steam escape before pressure builds.
- Inconsistent heating: If your heat source is uneven, some kernels might not reach the optimal popping temperature.
- The wrong oil: Oils or fats with low smoke points (like butter) can burn kernels before they have the chance to pop.
- Low-quality kernels: Your choice of popping corn matters. Mass-produced kernels usually have inconsistent moisture levels and weaker hulls, while farm-fresh kernels taste better, have fewer duds, and produce fluffier results.
Want to avoid unpopped kernels? Start using better kernels, store them in an airtight container away from sunlight, use a high smoke point fat like coconut oil, and pop them in a stovetop popcorn popper like the Popsmith. With its stainless steel body and multi-clad metal bottom, you'll get consistently crisp, delicious popcorn.
What Are the Different Types of Popcorn Kernels?
There are several types of popcorn with their own special characteristics affecting size, texture, and taste. Here's what you need to know:
Yellow Popcorn
Yellow kernels pop large and fluffy with a deep, nutty taste that works with any seasoning or none at all. When most people picture movie theater popcorn, this is it. Its thicker hull gives yellow popcorn extra crunch and makes it sturdy enough to hold up under butter, cheese, and other heavier toppings.
White Popcorn
White kernels pop smaller and are more tender than yellow popcorn, with a subtle sweet flavor. This type of popcorn also has tinier hulls, so it's less likely to get stuck in your teeth.
Related: White Popcorn vs. Yellow Popcorn: Everything You Need To Know
Other Popcorn Colors
Popcorn kernels come in a rainbow of colors, including blue, red, and purple, and even pink. These colorful popcorn kernels are usually heirloom or specialty varieties that have been grown for generations.
While the color of the popcorn doesn't affect texture, it does influence its taste. Colored popcorn tends to have a more pronounced corn flavor with slightly earthy or nutty tones.
GOOD TO KNOW: Most kernels pop white or off-white regardless of their color. That's because the pigments are in the hull, which shatters during popping.
Butterfly Popcorn
When these kernels pop, they create irregular, wing-like shapes with multiple "arms" jutting out in different directions — hence the butterfly name. This gives butterfly popcorn its signature light, airy texture, though the delicate structure makes it prone to breaking under heavy toppings.
Mushroom Popcorn
Mushroom popcorn pops into a compact ball shape that looks a lot like a miniature mushroom cap. Its denser, rounder structure means it's sturdier than butterfly popcorn and can withstand heavy coatings like caramel.
What Are the Different Types of Corn Plants?
Now that you know why only popcorn can pop, let's look at how these different corn types actually grow. While popcorn stands in a class of its own, regular corn comes in three main varieties, each bred for completely different purposes.
Popcorn Plant (Zea mays everta)
The popcorn plant is obviously cultivated for snacking purposes, with popcorn farmers selecting traits like popping volume, hull strength, and flavor. Typically, popcorn plants grow 5-7 feet tall (shorter than field corn) and produce smaller ears with tightly packed kernels.
Each kernel is designed by nature to be a tiny pressure cooker — that hard, moisture-sealed hull we talked about earlier is what makes the magic happen.
READ MORE: How to Grow Popcorn? We Visited the Farm and Found Out
Sweet Corn (Zea mays saccharata or Zea mays rugosa)
This is the corn you eat fresh off the cob, slathered in butter, at summer barbecues. It's grown for its high sugar content (up to 20% more than field corn) and tender, juicy kernels.
The kernels on sweet corn have a higher water content and much softer hulls than popcorn. They grow 6-8 feet tall and produce larger ears with kernels arranged in clean rows.
Field Corn (Zea mays indentata)
Also called dent corn because of the distinctive dent that appears in each kernel when it dries, field corn is mainly grown for animal feed, ethanol production, and processed food ingredients (think corn syrup, cornstarch, and cornmeal).
Field corn plants are tall (typically 8-10 feet) and produce large ears with starchy kernels. The kernels are hard and dry by the time this corn is harvested, which is way different from the tender, milky kernels of sweet corn.
Flint Corn (Zea mays var. indurata)
You probably know flint corn better as Indian corn — those gorgeous multicolored ears that are used as fall decor. This variety has even tougher hulls than field corn, making it excellent for long-term storage and grinding into cornmeal. That's exactly why Native Americans favored it for centuries.
Despite those rock-hard hulls, flint corn still can't pop because the internal starch structure is all wrong. Instead, we get to appreciate its stunning colors, which come from natural anthocyanin pigments. These are the same compounds that give red wine and berries their rich hues.
Learn More Popcorn Fun Facts with Popsmith
Corn vs Popcorn FAQs
Can regular corn pop like popcorn?
Nope, regular corn doesn’t pop like popcorn kernels. Popcorn kernels have a lower moisture content than regular corn. The endosperm on regular corn will not pop under pressure as it does on popcorn. You can try popping it but you’ll likely just end up with a bowl full of burnt corn kernels.
Is popcorn considered a vegetable?
Despite what you might think, corn isn't actually a vegetable. It's considered a whole grain instead. Every type of corn is a grain; however, many grains are considered to be fruit.
Do you dry popcorn before or after you harvest it?
Popcorn kernels need to be dried on the cob before harvest. One way to check whether the popcorn cob is ready for harvesting is by checking the husk. If the husk is dry and all the kernels in the corn are dry, it’s ready. The drying process can take a week or longer, depending on the weather.
Are corn and popcorn healthy?
Corn and popcorn both provide some health benefits, but they aren’t always healthy.
Field corn is highly processed before it’s ready to use. This makes it lean toward the unhealthy side, especially since it’s often turned into sugary syrup. Sweet corn, though, can be a great source of antioxidants, vitamins, and minerals.
Popcorn, on the other hand, isn’t inherently unhealthy. It's the seasoning and oil people add that can take away the beneficial carbohydrates and decrease the nutritional value.
