With this experiment we can verify that the corn grains are like bombs! The corn grains are a rigid external layer called pericarpo with starch and water inside. When the temperature increases, the water expands and occupies a higher volume and, consequently, the pressure inside the pericarpo increases gradually. In a certain moment, the pressure is so high that the pericarpo doesn't hold the pressure and explodes! On the other hand, the starch suffers an abrupt expansion, forming a white and delicious solid porous. Taste it and you will see that I am right.