Corn seed type conversion

In the interest of curiosity, have any of you converted a variety of corn to another type from what it started as?  

I know some of us like to experiment with different lines, adding this or that for various reasons, ultimately ending with something that satisfies our curiosity & is good to eat (hopefully).

There are many traits found in other varieties that one might want to include in your favorite sweet corn or vice versa such as stalk strength, color, flavor, etc.  For example, if you crossed wrinkle seeded sweet corn (SE) onto a detasseled dent corn, you'd end up with a 50/50 mix of genetics in the new seed, but the dent dominates at first in my experience.  If you did this a few more times, planting each new generation of seed, detasseling and crossing the sweet corn onto it, eventually you would have converted the dent to a wrinkled sweet right?  

I'm sure there will always be some dent seed that comes though, but if seed is selected away from dent, it should occur less & less with each generation I'd think.  Also, even though the trait for wrinkled seed is now more likely to occur, there are still the dent genetics for other plant traits mixed in, theoretically.

I know this happens on large-scale projects to a degree, but I'm thinking this would be the most direct route to add "outside type" genes to another type & have it normalize as quickly as possible.

What are your thoughts or experiences with outcrossing of types such as this?

I do this sort of thing on a regular basis.

Some traits are easier to stabilize than others. For example, once you select for sweet corn, it remains as sweet corn unless it crosses with a different variety.

For example, if crossing an se sweet corn with flour corn. The first generation, all the kernels will be flour kernels. The next generation 1/4 of the kernels will be wrinkled sweet corn kernels (but only 1/16th will be both sweet and se). If you only replant the wrinkled kernels, and no crossing occurs, then the population will be permanently sweet corn. There isn't really a reliable, easy way to select for the sugary enhanced trait. Best to approach that as successive approximation by replanting seeds from the sweetest tasting cobs.

Flint, dent, and flour corn can have sweet corn hidden within it, and it's very difficult to eliminate it entirely. Though it's easy to get to where the sweet corn is only a few kernels on a few cobs.

Thanks Joseph, I have some ideas I'm rolling around, but have to grow out a few more mixes to see what direction I want to go with some of them.  

I'm learning more about kernel traits now, and what they bring to the table.  Even amongst sweet varieties, there are different kernel shapes, textures, and tenderness.  It seems that while the pollen donor can definitely add visible traits to the kernels, the mother cob traits are represented strongly in visible kernel type as well.  This is all good food for thought, and requires more sampling (eating).  I'm enjoying the process of sorting and planning my future corn breeding goals, but again find myself wanting to expand into more "test plots" to isolate and develop my experimental strains.  I'll have to carefully plan the timing next year to grow two crops again for both diverse seed and good food.

Alternate question:
I noticed on one of the dry bean posts, you showed a photo of your soup that had your corn in it along with the beans.  Was this made from dried corn soaked and cooked with the dry beans, or was it from fresh corn?  I don't yet have a grinder, but am looking for a way to use/eat the excess dried seed that I've decided to not incorporate into my "mix."  If this isn't recommended, I'll just give it to my neighbor with laying hens in exchange for some chicken manure.  Thanks.