Indian corn was cultivated by Native Americans in the northern part of the US as a staple food. It has very low water content and is not sweet.
When cooked, it has a starchy texture.
It can be used to make hominy, polenta, cornmeal, soups, and more.
It can also be ground to make flour or used for popcorn.
Indian corn was named after the Native Americans, but it was growing in China, South America, and India for centuries before it was "discovered".