All seed corn is a monocot; that is, each single seed provides the food basis for growing one stalk. Two main varieties of seed corn exist: sweet corn and field corn. Most people think of corn as sweet, because that's what they eat and the sweet corn in grocery stores is more palatable for human taste with less starch and more sugar. It's also more tender. However, the vast majority of corn grown is field or grain corn, which is used to feed livestock such as cattle, poultry and hogs. Beyond these two basic categories are specific varieties, most of which are hybrids -- including yellow, white, bi-color, multi-color and supersweet corn, as well as other specialized varieties.
Corn kernels or seeds vary depending on the variety. Their size ranges from about 1/8 inch to 1/2 inch, and the shape can be close to cylindrical or almost round.
Corn seeds are wind-pollinated. Husks enclose the female flower found on the ear; "silk" strands are the flower stigmas that enable pollination. When pollen blown on the wind contacts this stigma, a pollen tube passes through the silk to fuse with the egg. It's from this fertilized egg that the corn seed or kernel develops.
Hybrid varieties of seed corn have long been common, resulting in corn that may be sweeter, last longer, grow more vigorously or better resist disease. In recent years, some new types of corn have been genetically modified in a lab to resist insect damage. Also known as GMO -- genetically-modified organism -- corn, this specific type of corn seed is strictly regulated to avoid cross-pollination in the fields. It's only available to commercial growers who must agree to specific terms of use.