Looking deceptively familiar, Organic Chilean Green Corn is no ordinary corn. In fact, she is our favorite corn in the height of summer. Her flavor is unlike any we’ve ever tasted: rather than an ear of sweet corn, Chilean Green Corn is rich, savory corn that will transform your idea of what corn is. Harvested in the ‘milk’ stage like sweet corn, we grill each cob and toss the kernels on tacos, salad, salsa, soup, eggs: her succulent, savory flavor and juicy crunch compliments it all.
Also called ‘choclo,’ we first tasted this corn from the gardens of Bill Tracy and have since enjoyed it in South America where it is beloved in so many ways, including simply grilled and enjoyed as sweet corn, slathered in salted butter, lime and smoked chiles. We selected this variety for four years on our farm, before it was ready to share, refining its early maturity and making sure it will thrive for you, even in short seasons.
|50 Seeds||$4.45||In stock|
|100 Seeds||$7.55||In stock|
|200 Seeds||$14.25||In stock|
Planting Method: Direct Sow Only
When to sow: Once soil temperatures are at least 65°F (mid-May to mid June) — seeds will rot in cooler temps. Successively plant every 1-2 weeks to extend your harvest window.
Sowing and seedling care: Sow 6” apart (or 2 every 12”), and watch out for crows who like to eat germinating corn! For well-filled ears, sow in blocks rather than rows.
Seed Depth: 3/4 – 1 inch Sun Needs: Full
Days to Germination: 4-7 days at 75°F; 10 at 65°F
Spacing after thinning: 12 inches; rows 30-36″ apart
Days to Harvest: 95
Height: 6 feet
Harvest… and cook =): Harvest at milk stage when ear silks are dry and brown for short-term cooking (soups! salsas! … and don’t compost your cobs! Chilean Green Corn makes the best stock we’ve ever had, plant-based or otherwise, rich and velvety, subtly sweet and deeply savory.) To store dry, harvest in fall when stalk & husks are gold & dry; peel husks back & dry out of the sun with fans for 2 weeks.