Gorgeous dent corn beloved by the Zapotec people of Oaxaca for making tamales.
The story of corn and human is a beautiful one of co-creation. Thousands of years ago, Indigenous people in modern day Central America worked side-by-side with a wild grass named Teosinte until it became what we know as maize, or corn. From there, it traveled north and south all over the Western hemisphere along trade routes, and hundreds of different indigenous groups adapted it for their unique place on earth, where it shaped their diets and cultures. For thousands of years, Native communities have cared for their maize despite colonizers trying to separate them from it in order to control them. Both the corn and the corn stewards have survived, and it is through the generosity of both of them that we have the gift of corn today.
This highly decorative and surprisingly early-ripening hardy corn produces fat-bottomed 10" long ears packed with dense kernels ranging from brilliant green through yellow-green and aquamarine. One of our favorite varieties for tortillas. The Zapotecs also use it for animal feed. 110 days.