Ashworth Sweet Corn carries a story written by rats and refined by one thoughtful gardener. Fred Ashworth of St. Lawrence Nurseries in Potsdam, New York, originally called this variety 'Rat Selected' because the rodents in his barn proved to be ruthless taste-testers, collecting and hoarding only the sweetest kernels. What they chose became what we grow today: a corn with deep, buttery flavor that lingers on the palate far longer than you'd expect. Reaching 72 to 96 inches tall, Ashworth matures in 75 days and thrives in full sun with moderate water, making it a sturdy choice for northern gardens.
Full Sun
Moderate
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96in H x 6in W
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Moderate
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The true magic of Ashworth lies in its flavor intensity and the unconventional story behind it. Unlike modern hybrids bred purely for sweetness, this variety offers a complex, buttery depth that comes from genuine taste preference, not marketing. Gardeners who grow it often return year after year because the flavor stays with them long after the season ends. It's a corn that rewards attention and grows tall enough to create a dramatic presence in the garden.
Ashworth Sweet Corn is grown primarily for fresh eating, either boiled, grilled, or raw off the cob. The corn's deep, buttery character makes it excellent for those who enjoy corn as a standalone vegetable rather than as a starchy filler. It works well in succotash, cornbread, and other traditional preparations where the flavor of the corn itself should shine rather than be masked by other ingredients.
No timeline data available yet for this variety.
Direct sow seeds outdoors after the last frost date when soil temperature reaches 60 to 75 degrees Fahrenheit. Plant seeds approximately 1 inch deep.
Harvest Ashworth when ears have filled out fully and silks have turned brown and dried, typically around 75 days from planting. Kernels should be plump and milky when punctured; the husk should feel full and tight around the cob. Twist ears downward sharply to detach them from the stalk. Eat as soon as possible after harvest, as the sugars in corn begin converting to starch almost immediately after picking.
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“Ashworth Sweet Corn owes its existence to Fred Ashworth's sharp observation of his barn's rodent population. When he noticed rats consistently selecting and stowing away kernels from certain plants, he recognized an unintended but highly effective selection method. The animals were, in essence, conducting a flavor trial by preference, choosing only the kernels they preferred. Ashworth capitalized on this discovery, eventually naming the variety 'Rat Selected' in honor of these tiny, accidental collaborators. Over time, the variety became known by his own name, Ashworth, preserving both the farmer's identity and the quirky history of how this corn came to be.”