Corn : Farm Fresh Goodness From Your Backyard

by: Liz Roberts

Have you ever sighed longingly at cornfields, wishing you had them?

Yet you couldn’t because corn is a farm crop? Or is it?

Surprisingly enough this ancient American staple can be easily grown and harvested in any backyard. You can have fresh , sweet corn right at your fingertips. It is easy to cultivate and even easier to harvest.

Corn and American history go hand in hand. North, Central and South American tribes incorporated corn growing in their lives beginning with prehistoric times. Native American farmers in the Ohio Valley were cultivating it 1700 years before European settlers crossed the Appalachian Mountains. There is even evidence that it was brewed into a type of beer. It has even figured in our first national holiday, Thanksgiving. The Pawtuxit tribe of Massachusetts were the ones who first showed the English settlers how to cultivate and cook the golden ears. Roasted corn was one of the main dishes on the first holiday table. It had every right to a place of honor. Without sweet corn, the Pilgrims would have starved to death. It is even honored in a plaque in Truro, Cape Cod Massachusetts. For modern Americans, corn is a valuable vegetable, rich in potassium and low in calories. You can cook corn in a variety of ways, from simple roasting to grinding for polenta. It can be made into hardy chowders and delicate soufflés.

Corn requires a lot of space although it can be grown quite successfully in smaller yards. All you really need is rapid growth, adequate soil moisture and good , frequent doses of nutrients to get a substantial corn harvest.

Your corn seed packets will have a number of short genetic abbreviations. These will describe the type of sweet corn you will grow.

For example if your packet has:

Su – this means it is normal sweet corn. Kernels contain moderate but varying amounts of sugar. Remember that this sugar quickly converts to starch after harvesting. This process can toughen kernels, and cause the ears to lose their flavor.

Se, se+ or EH – sugar enhanced genes in this type of corn can modify the su gene. This results in increased tenderness and sweetness. Also, the conversion of sugar to starch is slowed down in this type of corn.

Sh2 – Super sweet or Extra sweet . This gene (the sh stands for shrunken) creates greatly increased sweetness as well as a slow conversion to starch. The kernels are also smaller and shriveled in appearance.

Decide what you want based on your tastes. Most people probably go with the super sweet because of its’ flavor.

Your kernels will require a rich soil with ample nitrogen and moisture. This may sound crazy but take the ground’s temperature before you plant. Corn requires a warm soil of 50 degrees Farenheit.( the extra sweet variety requires 60 degrees Farenheit). If the soil is below 50 degrees, the kernels will decay, not germinate. You can warm the soil by covering it with black plastic sheeting. Punch holes into it to plant your seed. Plant two or three kernels 12 to 15 inches apart in rows of 30 to 36 inches apart. The best row formation should be three or more short rows instead of just one long row. This is done because corn is wind pollinated. Poor pollen distribution can result in later kernel skips in the ears. Plant 1 to 1 ½ inches deep. The extra sweet can be planted ¾ to 1 inch deep. Thin out weaker seedlings and if growing the different varieties together, watch out for cross pollinating which will result in tough, starchy kernels.Water well after you plant. Good soil moisture is important for the germination, especially of the Extra sweet varieties.

Most varieties will produce shoots or suckers at the stalk’s base. You can leave these since they are harmless. Fertilize when your cornstalks reach anywhere from 12 to 18 inches high. (this usually occurs around July 1st). Again, as with the corns’ initial planting, use a rich nitrogen fertilizer. Thickly spread it – 2 to 3 inches for every one hundred feet. Hoe frequently to control weeds but take care not to damage young stalks or roots. As the weather becomes warmer corn requires frequent watering. Adequate soil moisture is critical to develop healthy tassels and silks.(the male and female reproductive parts) Tassels contain the pollen which will be blown onto the silks. Each silk leads to a kernel and pollen must land on them in order to produce a “perfect” ear. If it is not properly done, the ear will have a skipped pattern with missing kernels.

Your backyard cornfield will be relatively free of problems. Corn is rarely susceptible to diseases and bugs. However these can strike. It is a type of spore that produces large brown swellings on ears, tassels, stems and / or leaves. The only treatment is picking off the immature galls or swellings. You must carefully do this because loose spores will blow onto unaffected stalks. Your stalks can get rust as well but this is a minor problem. It is caused by the fungus, Puccinia, and will look like measles on the stalk. The only cure is plant your corn early and avoid them getting stressed by drought (which won’t happen if you regularly water them). Corn can also get viruses too. The two, Maize dwarf mosaic virus and Maize chlorotic dwarf viruses affect the leaves. Untreated they can cause plant stunting. Since they are spread by insects that frequent weeds, the best preventative is thorough weeding. Stalk rot is probably the worst disease that can affect corn. It is caused by a fungus and moves quickly from the root into the stalks. Whole fields have been decimated by it. To avoid this plant your corn in well drained areas. Stalk rot occurs where there is poorly drained soil and poorly circulated air.

The most fun about growing corn is harvesting it. It should be ready about three weeks after silk emergence. Harvest your corn when the kernels are well filled, tightly packed and produce a milky substance when pierced with your thumbnail. To harvest an ear, get a firm grasp on it, and pull towards the ground with a twisting motion.

Corn is an easy plant to grow and maintain. Not only that it connects you to America’s past as well bringing farm fresh goodness to your table. It may be the most ancient of vegetables but it fits in nicely with any modern lifestyle.

Corn Salad

• 2 cups (or 4 medium sized ears ) cooked corn
• ½ cup sliced and minced red bell peppers
• 1 onion minced
• Oil / red wine vinegar
• Salt and pepper to taste

This is a good side dish for hot dogs and hamburgers. It also is fun to make for pot luck suppers.