Sweet Corn (Maize) Varieties
(Zea mays)

In Native American lore, maize (or corn as it is commonly called in the U.S.) was one of the "three sisters."  Along with beans and squash, the three sisters were planted and grown together, supporting each other in their life cycle and providing a very balanced diet of carbohydrates, proteins and vegetable fats to their cultivators.

Sweet corn is the result of a natural spontaneous mutation of field corn that occurred sometime before recorded history.  Predating the arrival of Europeans in North America, it was cultivated by several Native American tribes.  A variety named 'Papoon' was raised by the Iroquois, and subsequently by settlers, by 1779.

Two of the oldest surviving white sweet varieties are 'Stowell's Evergreen' and 'Country Gentleman.'  The yellow sweet corn Golden Bantam was released in 1902 and has been popular ever since.

Sweet corn is now primarily grown for fresh, canned and frozen consumption and not used for flour or feed.  Its genetic makeup is such that it accumulates sugars while the kernels are immature.

For planting information and tips, click here.  For more information about corn, see the rest of the story at the bottom of this page.

Click on a variety's picture for more information and quantity pricing options.

About Corn (Maize)

Native American corn was the genetic foundation of all other corn varieties.  "Indian" corn is rarely grown in the garden today.  Columbus was one of the first Europeans to see maize or corn.  The Pueblo Indians were raising irrigated corn in the American Southwest when Coronado visited in 1540.  The settlers at Jamestown were taught how to raise it in 1608 and in 1620, it helped to keep the Pilgrims alive over winter.  Corn cobs were found in Tehucan, Mexico that date back 7000 years.