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Corn, Otto File Flint

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Zea mays

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Declared by Italians as a polenta corn that's #1 in flavor.   

The story of corn and people is a beautiful one of co-creation. Thousands of years ago, Indigenous people in modern day Central America worked side-by-side with a wild grass named Teosinte until it became what we know as maize, or corn. From there, it traveled north and south all over the Western hemisphere along trade routes, and hundreds of different indigenous groups adapted it for their unique place on earth, where it shaped their diets and cultures. For thousands of years, Native communities have cared for their maize despite colonizers trying to separate them from it in order to control them. Both the corn and the corn stewards have survived, and it is through the generosity of both of them that we have the gift of corn today.

After Europeans came to this continent, they took corn seeds back with them, and Italians began grinding it into polenta. This variety, is prized for it's exceptional creamy taste and nutritional value (high in protein, low in starch, and high in carotenoids).  

Seed grown by Meadowlark Farm in Nampa, Idaho.

70 seeds.

Directions: Direct seed after last frost. Corn is wind pollinated and should be planted in at least 4'x4' blocks to achieve full cobs. Harvest when cobs have dried completely on plant.

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