Why does corn pop?

First of all, there are different types of corn. White corn, yellow corn, sweet corn, indian corn (or maize, as they call it), and candy corn. Not all of these types of corn pop. In fact, only two types of corn pop. "Popcorn" and the newer "microwave popcorn." Long ago, people could only eat corn on the cob, from cans, or ground into flour. Modern science has added frozen corn, as well as the corn that pops.

So, why does it pop? Well, have you ever been so mad you thought you could explode? Funny how it never happens, the exploding, not the mad. That is because you do not have pyrokinetic abilities. Corn does, well, just popcorn and microwave popcorn. It is possible to trigger corn into using it's ability on itself causing them to explode. They would continue to exert their abilities, but unfortunately they die after popping, and the activity ceases. At least that is how it is suppose to happen.

Every one has seen those few final kernels of corn, which never seem to pop. It is best not to try to make them. Things happen, bad things. See, those few remaining kernels have much stronger abilities than their popped counter parts. Triggering them to pyrokinese invariably results in them burning surrounding kernels. This is most prominent in microwave popcorn and always leads to unpleasant odoriferous results.

The only thing left to discuss is the trigger to get these guys going. For popcorn it is heat. They don't like to be hot. Microwave popcorn also doesn't like to be hot, but is additionally sensitive to microwave radiation as a heat source. This type of corn despises heat due to traumatic events in it's childhood. See, soon after being forcefully ripped off the corn stalk, heat was used to dry out the kernels of corn. The subsequent application of heat, either on the stove top or in the mictowave, triggers these repressed memories, causing them to snap, er, I mean pop.

Others may claim there is some moisture in the kernel which turns to steam as a result of the heat and the expansion of the steam causes the kernel to pop. This is almost correct, but it is the intrinsic pyrokinetic ability of the corn, and not the externally applied heat which causes the conversion to steam.

Thanks, and keep the questions coming.