Sweet corn grain

It is sweetcorn kernels that have been dried, rather than fresh or tinned kernels. The dry kernels are hard and need cooking before you eat them.

Soak them in plenty of water overnight, drain, then simmer in fresh water for about 60–90 minutes until tender. Older kernels can take longer, so test one before draining.

Yes. Grind the dry kernels in a grain mill or a sturdy grinder, then sift out any coarse pieces; use the meal in cornbread or porridge, allowing extra liquid because it absorbs more slowly than fine flour.

Keep it in an airtight container in a cool, dry, dark cupboard. If the kernels smell musty, look mouldy or show signs of insects, discard them.

Not directly: soak and cook it first, then use it in soups, stews or salads where a chewy kernel is welcome. For dishes that need tender, juicy kernels, fresh or tinned sweetcorn is a closer match.

Usually not reliably. Popcorn needs kernels with a hard outer shell and the right internal moisture; dried sweetcorn is bred for sweetness and may scorch or crack rather than pop.