Cafe Corn is a sweet corn cultivar that reaches harvest in just 68 days, delivering quick gratification for gardeners eager to enjoy fresh corn from their own plot. This variety thrives in full sun with moderate water needs and spaces efficiently at 4 inches apart in rows 24 inches wide, making it adaptable to both sprawling gardens and tighter spaces. The kernels reach peak flavor when full and milky, a moment that arrives relatively early in the season compared to many corn varieties.
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Cafe Corn matures in 68 days from direct seeding, which is notably swift for a sweet corn variety. The efficiency of its spacing (4 inches between plants, 24 inches between rows) means you can grow more ears in less room than many other cultivars. Harvest at peak ripeness and cool the ears immediately to preserve that milky sweetness, since this variety turns starchy quickly if left too long on the stalk.
Cafe Corn is grown for fresh eating, enjoyed straight from the cob or added to summer dishes. The quick maturity makes it an excellent choice for fresh market growers and home gardeners who want multiple succession plantings throughout the season for continuous harvest.
No timeline data available yet for this variety.
Start seeds indoors 2 to 3 weeks before your desired transplant date. Handle seedlings carefully to avoid damaging roots and prevent them from becoming root-bound before moving them outdoors.
Transplant seedlings outdoors after they have grown to a manageable size, taking care not to disturb the root system during the move.
Direct sow seeds in furrows about 6 to 8 inches deep. Spread 3 to 5 pounds of balanced fertilizer per 100 square feet before backfilling the furrow. Sow seeds and cover with soil or sifted compost. Days to maturity are calculated from the date of direct seeding.
Cafe Corn reaches harvest readiness in 68 days. Check ears frequently during the harvest window, ideally daily if temperatures exceed 85°F, as the ears lose flavor rapidly in heat. Harvest when kernels are full and milky and the ears are blunt or rounded at the tip. Drying and browning of the ear silks signals maturity. Remove ears by pulling them down and twisting them away from the stalk. Cool the harvested ears as quickly as possible and store them at 36°F to preserve quality.
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