Reventador corn is an heirloom pinole variety with a remarkable history stretching back to central Sonora, Mexico, where it was traditionally grown with irrigation in Arizona. The kernels are distinctly translucent and white, designed to pop into surprisingly flavorful, crunchy popcorn that hardly needs butter to shine. Hardy enough for zones 2-10, this old-fashioned corn thrives in moderate water conditions and neutral soil, making it accessible to gardeners across most of North America. It's a living link to Sonoran agricultural traditions, preserved through seed-saving communities and now available to home growers who want both authenticity and delicious results.
—
Moderate
2-10
?in H x ?in W
—
Moderate
Hover over chart points for details
Reventador corn pops into exceptionally flavorful popcorn with a natural crunch that stands on its own, even without butter or oil. Its translucent white kernels are visually striking and reveal their quality before you even cook them. The variety carries genuine cultural significance, originating from central Sonora and maintained as part of Native Seeds/SEARCH's Seed Bank Collection, connecting growers to centuries of Sonoran farming knowledge. For a corn that delivers both nostalgia and real eating pleasure, this one delivers.
Reventador corn shines as popcorn, where its translucent white kernels pop reliably into a naturally flavorful, crunchy snack. The popping quality is so reliable and the flavor so developed that it needs minimal enhancement. Traditional uses in Sonoran cuisine also included grinding the kernels for pinole, a nutritious flour or meal preparation that sustained communities in the Southwest. Home gardeners grow this variety specifically for superior popcorn, whether for snacking or as a heritage crop worth preserving.
No timeline data available yet for this variety.
Start Reventador seeds indoors 2 to 3 weeks before your last spring frost in containers filled with warm seed-starting mix. Maintain soil temperature between 60 and 75 degrees Fahrenheit for steady germination. Transplant seedlings outdoors once soil has warmed and frost danger has completely passed.
Harden off seedlings gradually over 7 to 10 days by exposing them to outdoor conditions in increasing increments. Transplant when soil temperature is consistently above 60 degrees and ideally closer to 70 degrees Fahrenheit. Space plants according to your intended growing method, allowing room for adequate air circulation and full kernel development. Plant after your region's last spring frost date.
Direct sow seeds outdoors after the last spring frost date, when soil temperature reaches 60 to 75 degrees Fahrenheit. Plant seeds at the appropriate depth for your region's growing season length, ensuring sufficient time to mature before fall frost.
Allow Reventador corn to mature fully on the stalk before harvesting. The ears are ready when the kernels have hardened completely and developed their characteristic translucent white appearance. Once kernels have reached their fully mature, hardened state, snap the ears cleanly from the stalk. Harvest before frost arrives in cooler zones to preserve all kernels. Allow harvested ears to dry further in a warm, well-ventilated location before shelling kernels for storage or popping.
Enter your ZIP code to see a personalized growing calendar for this plant.
“This corn comes directly from central Sonora, Mexico, where it was grown traditionally under irrigation systems perfected over generations. The variety entered the seed-saving world through Native Seeds/SEARCH, the Arizona-based organization dedicated to preserving crops and seeds from the American Southwest and Mexico. By documenting and distributing Reventador corn through their Seed Bank Collection, they've ensured that this specific agricultural heritage doesn't disappear, instead becoming available to gardeners and farmers committed to growing food with history attached. The translucent kernels and popping quality reflect centuries of selection by Sonoran farmers who knew exactly what they wanted in a corn variety.”