Available types: Whole Kernel, Cornmeal, Grits, Polenta
Grown by: Henry Martens in Tokio, TX, and Leo and Zach Thrasher in San Jon, NM, and Amarillo, TX
Flavor profile: complex nutty and earthy aromas
Good for: nixtamal, grits, cornmeal
Oaxacan Green corn is a centuries-old variety that is a favorite of the Zapotec peoples, utilized in their green tamales and tortillas.
This dent variety exhibits complex nutty, earthy flavors and aromas, and is high in starch, making it ideal for nixtamal, grits, and cornmeal.