Is corn considered a staple food?

Generally speaking, corn is considered a staple food. The detailed analysis is as follows:

Corn is rich in carbohydrates, providing the body with its primary source of energy and meeting daily activity needs—this is a core characteristic of staple foods. It also contains abundant dietary fiber, which promotes intestinal motility, and B vitamins that assist in energy metabolism. Compared to refined rice and white flour, corn retains more nutrients and has a relatively slower glycemic response; moderate consumption helps maintain stable blood sugar levels. With its soft, chewy, and sweet taste, and its versatility in cooking methods, corn is suitable as an important component of daily staple intake.

When selecting corn, check for plump kernels and fresh husks in fresh corn, while for frozen corn, choose packages free of frost and unusual odors. Before cooking, remove the outer tough husks of fresh corn but keep the inner thin layers and corn silk to enhance flavor and nutrition. When boiling corn, adding a small amount of salt can accentuate its sweetness, and overcooking should be avoided to prevent nutrient loss. Leftover corn can be refrigerated for up to three days. Frozen corn should be sealed properly to avoid odor absorption, and thoroughly heated before consumption.