Yellow Corn
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Yellow corn is actually an evolutionary mutation of white corn. Most of these sweet Yellow corns that are sold in the commercial marketplace are a hybrid variety developed in the 20th century. Their yellow kernels are packed in tight almost uniform rows, not to mention that they are sweet, offering flavors of almond and sugar. However, as the corn matures, these kernels lose their milky consistency giving way to a starchy and doughy consistency. Nutritionally, Yellow corn is a significant resource of Vitamin A, and since this corn is easy to grow in developing regions of Africa and Latin America, it is heavily relied upon as a food source, thus keeping millions of children from going blind.
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