Oaxacan Green Corn is an open-pollinated dent corn with striking emerald green kernels, bred for cornmeal production rather than fresh eating. Named for its origin in Mexico's Oaxaca region, this compact variety reaches harvest in 95 days and thrives in moderate moisture conditions. Its hard, glossy kernels dry beautifully for grinding into vibrant green masa or cornmeal, bringing both visual appeal and regional authenticity to the home gardener's palette.
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Moderate
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Moderate
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The kernels themselves are the show: a luminous emerald green that's rare in commercial corn and unmistakable when dried and ground. This is field corn bred specifically for processing rather than the watery sweetness of fresh corn, so expect a starchy, substantial grain that rewards patience. At 95 days, it's a mid-season crop that fits well into most growing calendars, and its compact growth habit means it won't tower over smaller gardens the way some corn varieties do.
This corn is milled into cornmeal, where its distinctive emerald color makes it striking in polenta, tamales, tortillas, and other masa-based preparations. The hard kernels can also be ground into flour for baking or left whole for dried corn applications. Its starchy character and dense kernel structure make it far better suited to grinding and cooking than eating fresh off the cob.
No timeline data available yet for this variety.
Direct sow seeds into the garden once soil temperatures reach 60°F. Plant into warm, well-prepared soil with good drainage to prevent seed rot.
Allow ears to mature fully on the plant before harvesting for cornmeal production. Pick ears when the kernels have hardened and turned glossy, and the husk has mostly dried down and begun to brown. At this stage, the kernels should feel rock-hard to the touch and not dent easily with fingernail pressure. Once picked, you can bring husked ears indoors to complete drying if weather doesn't cooperate.
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