Oaxacan Green Dent Corn has been grown by the Zapotec people of southern Mexico for centuries for green corn tamales made from fresh green corn masa. Corn kernels are smooth in beautiful, striking shades of green from bronze to pea-green to emerald-green. Dried kernels are ground into a delicious, nutty, green flour, which makes some of the best cornbread you'll ever taste. Fresh dent corn is excellent roasted on a barbecue as it caramelizes the sugars into a rich, hearty flavor unlike anything else.
Drought resistant, sturdy, 5 - 6 ft. plants produce emerald green kernels on 6 - 8 inch ears.
Plant corn directly in warm and rich soil 1 or 2 weeks after last frost in spring. Germination is best in soil temperature of at least 60F. At 55F, it will be retarded, and at 50F there is minimal germination.
Plant 1-2" deep and thin to 8-10" apart in rows 30 - 36" apart. Planting 4-row blocks ensures better pollination than 2 long rows. Corn is ready when the silk on the ears is brown. Old timers say to get the barbeque hot as you go out to pick corn. The sooner it is cooked the tastier it is, and roasting it is heavenly!
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