Oaxacan Green Corn (Zea Mays)

Oaxacan Green Corn (Zea mays) : This corn cultivar also hails from Mexico, a hub of biodiversity. It is a particularly drought-resistant and highly productive corn. Its organoleptic qualities are noteworthy. It is ancient and rustic, producing a dark, very flavorful, almost bitter flour. Well acclimated in Italy, it is grown without any particular soil requirements. It is also excellent for fodder thanks to its high productivity and the marked presence of protein, like all the more ancient corn cultivars.
The plant reaches 3 meters in height, with medium-sized ears, around 20-25 cm. It's a "dented" or "dentate" corn: the seeds have a depression on the top of the kernel that resembles the imprint of a tooth. These types of corn are the most widely grown in the Americas due to their versatility; they can be used to produce polenta flour or dough flour (after nixtamalization). In Europe, this practice isn't widespread, so cultivation of dentate corn for human consumption is rare, with polenta varieties preferred. Dented corn's main use on this side of the Atlantic is as fodder; it's particularly hardy (easy to grow) and nutritionally balanced.
Oaxaca green corn is therefore suitable for all uses, from fodder to polenta (clearly it is not a sweet corn for grilling or boiling).
A strongly macrothermal plant, it matures depending on the temperature, from around 80 days in optimal conditions to 110 in cooler climates.