A corn kernel is made up of three main parts: the pericarp (the outer layer), the endosperm (the starchy part), and the germ (the sprouting part). And let me tell you, the pericarp is like the fortress of the kernel, protecting the delicate insides from the harsh outside world. But when you bite down on it, the pericarp can be like a tiny little dagger stabbing into your gums.
Now, you might be thinking, "But why do some corn kernels hurt more than others?" Well, it's because some kernels are more mature than others, meaning they've had more time to develop their defenses. It's like they're saying, "Hey, I've been around for a while, and I'm not going down without a fight!"
In all seriousness, the reason why corn kernels can hurt so much is because of the way they're structured. The pericarp is made up of a tough, fibrous material that can be difficult for our teeth to break down. And when we bite down on a kernel, the pressure can cause the pericarp to fracture and release a barrage of starches that can irritate our gums and teeth.
