Inferno Corn reaches harvest in just 73 days, making it one of the quickest paths from seed to sweet corn on your plate. This variety demands full sun and moderate water, thriving in the kind of straightforward conditions most home gardeners can easily provide. Plant seeds 4 inches apart in rows spaced 24 inches apart, and you'll have ears ready to pick in just over two months, ideal for gardeners who want to stretch their growing season without waiting deep into fall.
Full Sun
Moderate
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What sets Inferno Corn apart is its speed to maturity combined with straightforward growing requirements. You'll sow directly into the garden and tend it like any other corn, but the payoff comes faster than most varieties. The catalogs emphasize harvesting at peak ripeness, when kernels are full and milky and silks have dried and browned, and getting those ears into cold storage immediately to preserve their sweet flavor before they turn starchy.
Inferno Corn is grown for fresh eating, harvested at the peak of ripeness when the kernels are full and milky. Like most sweet corn, it's best enjoyed boiled, grilled, or steamed shortly after harvest to capture its natural sweetness before the sugars convert to starch.
No timeline data available yet for this variety.
Start seeds indoors 2 to 3 weeks before your desired transplant date. Be careful not to let seedlings become root-bound, and handle them gently when planting to avoid damaging the roots.
Transplant seedlings outdoors at the timing determined by your indoor start date, spacing them 4 inches apart in rows 24 inches apart.
Make row furrows about 6 to 8 inches deep. Spread 3 to 5 pounds of complete fertilizer per 100 square feet, then backfill the furrow and sow seeds, covering them with soil or sifted compost. Days to maturity are calculated from the date of direct seeding.
Harvest Inferno Corn when the kernels are full and milky and the ears are blunt or rounded at the tip. Drying and browning of the ear silks is also a reliable indicator of maturity. Check your ears frequently during the harvest window, ideally daily if temperatures are above 85°F, since the kernels will lose their flavor rapidly if left unharvested at peak ripeness. Remove ears by pulling them down and twisting them off the stalk.
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