Specific varieties of corn kernels, known for their ability to expand significantly when heated, are required for optimal performance in popcorn machines. These kernels possess a hard, moisture-sealed hull that allows internal pressure to build, ultimately resulting in the characteristic popped structure. Using standard field corn will not yield the desired outcome.
Choosing the correct kernel type ensures proper popping, minimizes unpopped kernels (often called “old maids”), and contributes to a desirable texture and taste. The historical use of these specific kernels for popping dates back centuries, with evidence suggesting its consumption in the Americas thousands of years ago. Today, the availability of various kernel sizes and specialized hybrids caters to different machine types and desired taste profiles.
