Sweetcorn 'Double Red'

A sweetcorn that attracts attention from afar. Almost the entire plant turns deep red to red-purple: the stalks, leaf sheaths, husks, and even the tassel form a striking whole. The ears are also distinctive, with kernels ranging from creamy white with red tints to dark ruby red. No two ears are exactly alike.
This open-pollinated variety was developed by American plant breeder Alan Kapuler (Peace Seeds), who managed to combine distinctive historical traits with the sweet taste of a true sweetcorn. The plants grow to about 1.5–2 m tall and produce one to two ears measuring 15–20 cm.

The young ears are deliciously sweet and can be boiled, steamed, or grilled. The red colour comes from natural anthocyanins. When boiled, only a portion of this colour is usually retained; steaming or grilling briefly helps preserve it better. A dash of lemon or lime juice after cooking also enhances the red-purple hue, while prolonged boiling or alkaline preparation (such as with baking powder) makes the colour duller.
If you allow the ears to ripen fully, the kernels dry hard and are excellent for milling into a particularly red cornmeal for bread, tortillas, or polenta.

Sow after the last night frost in a sunny, fertile location. Plant in blocks if possible to ensure good pollination. Those who wish to harvest their own seeds keep this variety isolated from other maize varieties to prevent cross-breeding.

Did you know that the red colour is caused by the same healthy anthocyanins that also give blueberries, red cabbage, and blackberries their characteristic colour?

Names:

• Latin: Zea mays saccharata
• Dutch: Sweetcorn 'Double Red'
• English: Sweetcorn