Mayo Tuxpeño Corn is a towering landrace variety grown for generations in Mayo communities south of Navajoa, Sonora, Mexico. These plants reach an extraordinary 10 to 12 feet high, producing large, fat ears that display the genetic diversity of a true heirloom: kernels come predominantly in yellow or white, though pink and blue kernels occasionally emerge, and some ears develop distinctive red cobs. This is corn that speaks to its place of origin, a variety preserved and maintained by Indigenous growers who understood the value of diversity.
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At 10 to 12 feet tall, Mayo Tuxpeño Corn creates a dramatic presence in the garden, with massive ears that showcase nature's generosity. The kernels reveal unexpected color variation, from dominant yellows and whites to occasional pink and blue kernels and red cobs, making each harvest genuinely surprising. This is a variety that has been continuously grown in the same Mayo communities for decades, a living connection to traditional Mexican agriculture and seed-saving practices.
As a field corn or flint corn variety, Mayo Tuxpeño is used for dried corn and ground corn products, traditional preparations common throughout Mexico and the Southwest. The large ears and substantial kernel production make it suitable for dry storage, grinding into masa or flour, and use in traditional dishes that depend on flint corn rather than sweet corn.
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Sow seeds directly into the garden after all danger of frost has passed and soil has warmed to at least 60 degrees Fahrenheit, ideally 70 degrees or warmer for best germination.
Harvest ears when the husks have dried and turned brown, and the kernels have hardened completely on the cob. For use as dried corn, allow ears to remain on the stalk as long as possible before the first frost, permitting full maturity and moisture loss. The kernels should be hard and difficult to dent with a fingernail. Remove ears by hand, peeling back the husks and snapping the ear from the stalk.
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“Mayo Tuxpeño Corn originates from Mayo communities located south of Navajoa in Sonora, Mexico, where it has been cultivated and selected by Indigenous growers over many generations. The variety was preserved and documented as part of Native Seeds/SEARCH's Seed Bank Collection, an organization dedicated to safeguarding the agricultural heritage of the Southwest and Mexico. By collecting and cataloging this corn, Native Seeds/SEARCH ensured that the agricultural knowledge and genetic diversity maintained by Mayo farmers would be available to a broader community of gardeners and seed savers, transforming a regional crop into a resource for heritage agriculture worldwide.”