Corn - Concho

Heirloom. Used for chichos, hominy, and tortillas. 90 days to roast, 110 days dry.

Maize Concho grows to 6-8′ tall maturing over a fairly long season and producing ears that are 6-13″ long with kernals that are pearly white. We recommeded to growing this variety below 6,000 ft.  We are honored to offer this variety through our friends at Pueblo Seed and Food Company who have been stewarding this corn for many years. They explain, ” This strain came from the Espanola River Valley. Agricultural historian Estevan Arellano suggested to us that it came north from the Conchos River basin of Chihuahua, Mexico.  Our research points to this being descended from Maíz Blando, which was at one time grown across Sonora and Chihuahua and points further south. Many Concho varieties of northern New Mexico and southern Colorado are faster maturing.”