Corn Seed Varities

Standard (su)

The oldest type of sweet corn, which contains more sugar and less starch than field corn intended for livestock. Tends to be heartier in respect to planting depth, germination and growth than other types. Begins conversion of sugar to starch after peak maturity or harvest, and as such is best when harvested and eaten immediately. Varities are hybrid in nature unless otherwise noted. Note: Listed are available varities (not meant to be all inclusive list.)

 

Yellow su

  • Early Sunglow, 62 days
  • Golden Bantam (non-hybrid), 80 days
  • Jubilee, 81 days
  • NK 199, 83 days

White su

  • Silver Queen, 92 days

Bicolor su

  • Honey & Cream, 84 days

Sugary Extender (se)

This variety contains even more sugars in relation to starch than su types, and as such is able to retain sweetness for 2 to 4 days with proper refrigerated handling. It is somewhat less hardy than su types and ss known as a “tender” kernel. Therefore,it does not lend itself to mechanical handling. This variety also does not require isolation from su pollen, although it is preferred. Some seed catalogs do not distinguish the heterozygous se (one se parent) and homozygous se (two se parent) varieties, but if they do, the homozygous se varieties will be labeled either se+, (se se) or SE. Varities are hybrid in nature unless otherwise noted. Note: Listed are available varities (not meant to be all inclusive list.)

 

Yellow se

  • Bodacious, 75 days
  • Incredible, 85 days
  • Kandy Korn, 84 days
  • Sugar Buns, 72 days

White se

  • Silver King (hybrid), 82 days (se version of Silver Queen)

Bi-color se

  • Ambrosia, 75 days
  • Native Gem, 66 days
  • Peaches and Cream, 83 days
  • Trinity, 68 days

Synergistic (sy) & Open Pollinated (op)

Synergistic varieties combine differing genetics on the same ear. The first varieties developed of this type have 25% sh2, 25% se and 50% su kernels on the cob, however, now different combinations are possible. There is an increasing number of brand names and trademarks that cover specific genetic combinations under this general type. A common trait of all types is that isolation from other su and se varieties pollinating at the same time is not required, though isolation may still be recommended for maximum sweetness. Varities are hybrid in nature unless otherwise noted. Note: Listed are available varities (not meant to be all inclusive list.)

Open pollinated corn seed is an older variety that is not up to modern standards in sweet corn, but will, if isolated, be true to strain.

Yellow sy

  • Honey Select, 79 days

Bicolor sy

  • Serendipity, 82 days
  • Cameo, 84 days

 

Open Pollinated (po)

  • Golden Bantam 8, 68-80 days
  • Golden Bantam 12, 82 days

Supersweet (sh2)

Supersweet or shrunken-2  types have four to ten times the sugar content of normal sugar (su) types and with proper handling is able to be stored for up to 10 days. These varieties are less hardy than even se types, requiring higher germination temperatures, precise planting depth and isolation from all other corn pollen for optimum results. The name derives from the shrunken, shriveled appearance of the dried kernel which is low in starch.

We are not able to offer any varieties in the category.

Augmented Supersweet

Varieties of the augmented type combine multiple gene top of the sh2. These varieties have 100% of the kernels containing the sh2 gene, but also have se and su genes in some portion of the kernels. The Mirai varieties for example have sh2, se and su genes in all kernels. The augmented supersweet varieties have tender kernels like the se varieties. Therefore, mechanical picking is not recommended. As with other supersweets, these varieties must be isolated from su, se and sy types pollinating at the same time to prevent starchy kernels. Note: The Xtra-Tender varieties have a series number that indicates the approximate days to harvest, indicated with dd in the numbers below. For example, Xtra-Tender 282A would have maturity of about 82 days.

We are not able to offer any varieties in this category.

Popcorn

There are several popular varieties of maize that are cultivated in the United States. However, only one of them, the Zae mays everta variety, will actually pop. Though this may seem limited, there are about one hundred different strains of this corn and each of them vary according to flavor, texture, and how they pop.

For example, one strain of popcorn pops up into a snowflake pattern and another looks like a mushroom. Caramel popcorn manufacturers usually use the mushroom style popcorn because it’s denser and maintains its texture during the process. Snowflake-style popcorn, however, is the most popular for snacking.

 

  • Japanese Hulless, 83 days
  • Strawberry, 110 days
  • Robust 997 Yellow Hulless, 90 days
  • Yellow, 95 days

Ornamental

Flint corn, or Indian corn, is one of the oldest varieties of corn, a type that Native Americans taught the early colonists how to cultivate. Its kernels, which come in a range of colors including white, blue and red, have “hard as flint” shells, giving this type of corn its name. Flint corn kernels contain a small amount of soft starch surrounded completely by a larger amount of hard starch, which means the kernels shrink uniformly when drying and are dent-free and less prone to spoiling (and therefore ideal for autumnal décor). Despite its tough exterior, this type of corn can be consumed by livestock and humans, and is used in such dishes as hominy and polenta.

 

  • Blue Hopi, 75 days
  • Broom Multicolored, 110 days
  • Carousel, 104 days
  • Indian, 110 days
  • Glass Gem, 110 days

Field

Field corn is the classic big ears of yellow dented corn you see dried and harvested in the fall. In fact, it’s sometime called “dent corn” because of the distinctive dent that forms on the kernel as the corn dries.

Field corn has dozens of uses, but it is most commonly fed to animals or used to make renewable fuels like ethanol to power our cars and trucks.  But only part of the kernel is used for ethanol (the starch), the rest of the kernel, including the protein and fat, are then used to make another popular animal feed known as distillers grains.

People don’t eat field corn directly from the field because it’s hard and certainly not sweet. Instead, field corn must go through a mill and be converted to food products and ingredients like corn syrup, corn flakes, yellow corn chips, corn starch or corn flour.

 

  • Whole Corn
  • Cracked Corn
  • Ground Corn

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