Ornamental Herb
Golden Jubilee Corn is a mid-season sweet corn cultivar that reaches 48 to 60 inches tall and produces full, milky kernels ready to harvest in 90 to 105 days. Hardy across zones 3 through 10, it thrives in full sun with moderate water and tolerates drought well, making it reliable even in variable growing seasons. The variety resists a range of diseases including Fusarium Wilt, Tobacco Mosaic Virus, and Verticillium Wilt, while its deer resistance means you'll actually get to enjoy what you grow.
Full Sun
Moderate
3-10
60in H x 24in W
Perennial
High
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Golden Jubilee proves that corn doesn't need constant babying to produce. It handles the heat and dry spells that stress other varieties, yet still delivers sweet, milky kernels at peak flavor. Plant it 4 inches apart in rows 24 inches apart, and you'll have steady ears coming in throughout the summer and into fall, with the silks browning as a perfect harvest cue.
Golden Jubilee is grown for fresh eating off the cob, where the full milky kernels are at their sweetest. The ears can be boiled, grilled, or steamed immediately after harvest, or cut from the cob for soups, succotash, and corn breads. Because it maintains its flavor better than many varieties when cooled quickly after picking, it's well suited to farmers market sales or home preservation through freezing.
Start seeds indoors 2 to 3 weeks before your desired transplant date. Keep starts from becoming root bound and handle roots carefully when moving seedlings to avoid damage.
Transplant seedlings when they are 4 to 5 inches tall, spacing them 4 inches apart in rows 24 inches apart. Harden off seedlings before moving them to the garden.
Make furrows 6 to 8 inches deep. Spread 3 to 5 pounds of complete fertilizer per 100 square feet and backfill the furrow. Sow seeds and cover with soil or sifted compost.
Harvest when kernels are full and milky, and the ears feel blunt or rounded at the tip. Drying and browning of the ear silks is also a reliable sign of maturity. Check ears frequently during the harvest window, ideally daily when temperatures are above 85°F, as the kernels lose flavor quickly once ripe. Remove ears by pulling them downward and twisting them away from the stalk.
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