Mark Mueller, a fourth-generation farmer, explains that the main distinction between white and yellow corn is simply the color of the kernels, while flavor differences are due to corn variety.
In the U.S., the majority of corn available is a yellow hybrid, resulting from combining various corn types to improve qualities like flavor, yield, and adaptability.
While the color of corn does not hugely influence taste, the choice between white and yellow corn in cooking varies, with preferences often shaped by cultural practices.
Nutritionally, yellow corn offers a slight advantage with beta-carotene, which converts to vitamin A, yet both white and yellow corn can be delightful in various recipes.
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