Dent Corn
Oaxacan Green Dent Corn brings centuries of Mexican tradition directly into your garden. This Southern Mexican heirloom produces ears 7 to 10 inches long with a distinctive bright green color and a charming dimple in each kernel, maturing in about 80 days under full sun. Whether you're drawn to its rich cultural heritage or its versatility in the kitchen, this dent corn variety rewards gardeners who give it space to thrive.
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What sets Oaxacan Green Dent Corn apart is its dual personality: the seedlings are tender enough to toss into salads, while mature ears transform into cornflour for tortillas and tamales with exceptional results. The bright green kernels with their signature dimples are as beautiful as they are functional, and this variety's deep roots in Southern Mexican agriculture mean you're growing something with real cultural significance, not just another commodity crop.
Oaxacan Green Dent Corn truly shines when processed into cornflour for traditional Mexican dishes like tortillas and tamales. The tender seedlings offer an unexpected delicacy when harvested young and added fresh to salads. At maturity, the ears can also be dried and ground for cornmeal, or used as a nutritious animal feed. Unlike sweet corn bred for eating fresh off the cob, this dent variety is specifically suited to these traditional preparations where its starch content and flavor develop fully.
Direct sow seeds into warm soil once all danger of frost has passed and soil temperature reaches at least 60°F. Plant seeds about 1 inch deep in rows spaced 24 to 30 inches apart, as this variety develops substantial stalks that need room to mature.
Harvest Oaxacan Green Dent Corn when the kernels have reached the characteristic dent stage, you'll notice the distinctive dimple in each kernel becoming more pronounced as they dry slightly on the stalk. The husks should feel papery, and the silks will have dried to brown. Ears typically range from 7 to 10 inches in length. For fresh seedling use, harvest young plants at the desired size. For storage as dried corn or cornflour, leave ears on the stalk until fully mature, then pick and allow to dry further in a cool, dry location before processing.
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“Originating in Southern Mexico, Oaxacan Green Dent Corn has been cultivated for centuries by indigenous and rural farming communities. This variety represents generations of careful selection and seed saving, shaped by the specific growing conditions and culinary traditions of its native region. Its presence in seed catalogs today is a direct result of preservation efforts that recognized the value of maintaining these heritage crops and their connection to Mexican food culture and agricultural biodiversity.”