Sweet Corn 'Black Aztec'

This corn does well in my climate (Zone 3, MN) and matures quickly. The immature corn is good roasted or steamed although not as sickenin...Read Moregly sweet as sugar enhanced corns. That to me is a plus for Black Aztec.

As for using the mature corn for corn meal, something widely and wildly touted in catalogs and all over the internet, forget it. This is a sweet corn and has very little soft or hard starch. Corn bread bread from Black Aztec or any sweet corn is gummy. It can be mixed with corn meal from flour corn or flint corn at a ratio of 2 parts corn meal and one part sweet corn meal. Doing so reduces the need for flour in the recipe and makes the bread taste sweeter.

This is, as far as I can find out, not really a Mexican corn variety. It is probably derived from sweet corn varieties grown in the northeastern part of the US, possibly an Iroquois corn.

the variety is in fact a seneca strain from the northeast that was marketed with "exotic" labeling with the intentions to boost sales. iv...Read Moree seen it sold as a sweet corn, and a flour corn, and my impression from seeing different photos from various grow outs is it seems to be a mixture of at least 2 seneca varieties, one flour, one sweet. my calico flour is seneca, katie wheeler and darwin john, and there are black ears here and there. maybe it is related.

Information only, I have not grown this variety.

This corn has been grown for hundreds of years, but was first commerciall...Read Morey marketed in the 1860's.

The young ears make good roasting ears, but grinding the dried kernals to cornmeal was the primary use for this corn.

plants frow 5' to6' tall and harvest in 70 to 85 days.

This variety of corn is said to be "sweet", but when compared to our newer varieties, it's probably not especially sweet. I read that it...Read More may have been grown since pre-Columbian times. The ears of Black Aztec are long and slender and turn deep blue-black when mature.

Can be made into corn meal also.