Being Green: Corn, From the Planting to the Plate

When you think of your favorite late summer vegetable, I bet sweet corn comes to mind. Sweet corn is an annual, which means it only grows once a season, and is actually a grass. Originating from Mexico, 10,000 years ago, it is one of the oldest crops ever grown. By the 1700s, it was grown in much of North America where Native Americans showed the Pilgrims how to grow it. Corn is now grown all over the world.  

There are four general types: field or cow corn, popcorn, ornamental corn and sweet corn. Sweet corn is either white or yellow or a combination of both. It can be grown in containers or directly in the ground. It must have a loamy soil, rich in fertilizer and compost, and be mulched. The fertilizer needs to be high in nitrogen, blood meal is a good choice. Compost must be well rotted. Mulch heavily with straw to keep in moisture and discourage weeds. Sweet corn requires regular watering and a sunny spot. You can soak your seed first to give it a little head start, but not necessary. Be sure not to grow two different varieties at the same time unless they have different maturity rates or they will cross pollinate.

The soil must be at least 55 degrees for the seed to germinate. Corn grows best between 68 to 86 degrees Fahrenheit. It takes 10 to 12 weeks to mature. Have you heard the saying “Knee high by the Fourth of July?” That’s what you want to shoot for.  

You can start your seeds in a sunny window or on your porch in a seed tray first. This will give you an earlier crop and also ensures the seed is viable. If you plant directly in the ground, you might want to put two seeds in the hole to ensure germination, but that means you would have to pull one if they both germinate, something I have trouble doing. 

If planting seeds, put in 1 inch down. Seeds and starts should be 1 foot apart. They need room to grow and good air circulation around them to help keep away diseases. They will fight for water and nutrients if planted too close. 

The more corn you grow, the better chances of good pollination. Sweet corn is self-pollinating and depends on air movement to distribute the pollen. The male part is the tassel that grows out the top of the stalk and the female part is the silk that appears out the top of the ear. Pollen must fall on the silk. Every string of silk that gets pollinated represents a kernel. If you get an ear that is not full of kernels, it means not all the silk was pollinated. You can help pollination along by gently shaking the stalk. A block patch of corn will pollinate better than a single row of corn. 

You will know when the ears are ready to pick because the silk has turned brown and you can feel a fullness of kernels through the husk. If you are still unsure, you can always take a peek by pulling down the husk just a little. If you think it’s ready, firmly grab the ear, pull down and then twist off the stalk. Ideally, eat raw right there in the garden or roast, steam or boil very soon after harvest because the sugar will start to turn to starch and not be as sweet.  

Unfortunately, raccoons and deer also love corn. So, if you live where they live you will want to build a high fence and run a string of electric wire to keep them out. But the effort is well worth the reward. Sweet corn also freezes well for a mid-winter treat.  

Elizabeth White grew up on a farm in Shekomeko Valley and holds a degree in agronomy from SUNY Cobleskill. She’s been an active member of the Pine Plains Community Garden since 2020.