Corn is a grass domesticated by indigenous peoples in Mesoamerica in prehistoric times. The Aztecs and Mayans cultivated it in numerous varieties throughout central and southern Mexico, to cook or grind in a process called nixtamalization.
Later the crop spread through much of the Americas. Between 1250 A.D. and 1700 A.D. nearly the whole continent had gained access to the crop. Any significant or dense populations in the region developed a great trade network based on surplus and varieties of Corn crops.
After European contact with the Americas in the late 15th and early 16th centuries, explorers and traders carried Corn back to Europe and introduced it to other countries through trade. Its ability to grow in distinct climates, and its use were highly valued, thus spreading to the rest of the world.
Corn is the most widely grown crop in the Americas (332 million metric tons annually in the United States alone).
Hybrid Corn, because of its high-grain yield as a result of heterosis (‘hybrid vigor’), is preferred by farmers over conventional varieties.
While some Corn varieties grow up to 7 metres (23 ft) tall, most commercially grown Corn has been bred for a standardised height of 2.5 metres (8.2 ft). Sweet corn is usually shorter than field-corn varieties.