Painted Mountain Corn

I tried two packs of seeds, spread them in different areas of the garden and further out on the property. Some of the garden beds were very rich soil, some where native, some were store bought....I tried it all. They all germinated, but after just a few weeks they fizzled out and just died. I ordered another pack and waited until much cooler temps and the same thing happened. I'm not sure if it is because of our elevation (or lack there of), climate, or what the situation was but these did not do well for me here in Clayton (near Raleigh) NC.

The corn was Awesome!.. It did great at 3000 feet ASL and with the short growing season in North Idaho. It is a heavy feeder and loves sun, but puts up with any of my gardening mistakes to produce 2-3 ears per stalk. The corn can be eaten like sweet corn early on as well as dried and ground for meal/flour. The first time I tried making corn bread the coloration was grayish-blue but the taste was beyond expectations. Currently learning the seed saving process for this corn. Great Corn. BUY IT!

This was an amazing variety! We never cooked any because it never made it into the house! We stood in the garden and ate it right off the stalk. I was surprised at how sweet it was. Also could not leave any to dry for decoration for the same reason. I only wished I had planted more!!!!

I'm not just in the Pacific Northwest, about zone 8a, but I also grew these corn in big, deep trough containers, and it was still a complete success. I had neighbors and the mailman marveling at the beauty of Painted Mountain corn, and when I harvested my seeds, I gifted some to friends and family and spread the word about this hardy, basically unstoppable, beautiful corn. Like all corn, it wants the most sun you can give it, but I'm in a pretty shaded area, and it still managed! If you don't have a long grow season, and you're in the North, fear not. This corn will do you right.

My first attempt at growing corn, and so delighted with my excellent choice. From high altitude, clay ground, too much rain, strong gusts of wind, a hailstorm, then too dry, a 40?C heatwave, to birds and borers, these very special plants where incredible and withstood anything that nature could have thrown at them. Matured from sowing to first harvest in 75 days. Two words: Much respect! Each plant is unique, the colours when they matured filled my heart with joy. From seed to harvest, it makes time stand still to appreciate their beauty. The cobs are the last and equally intense surprise, in beauty as well as taste. Cooked they tasted like I once remembered corn to be, rich and earthy in flavour. Some sweet and delicate, others more like old style white corn. They keep their wonderful colours after cooking, like pearls of different colours. Drying as we speak, I cannot wait to grind them for corn bread. Feeling very blessed, my forever corn, for sure!