Varieties of Dent Corn

Yellow Dent Corn

• A popular corn choice among food manufacturers, yellow dent corn produces products that include corn starch used to make fructose; cornmeal used to make cornbread, and used to produce corn products including taco shells and corn chips. Yellow dent corn provides up to 10% of the recommended daily allowance for vitamin A along with small amounts of vitamins E, B and C.

Red Dent Corn

• Also known as Bloody Butcher corn, red dent corn features stalks up to 12 feet tall, each producing anywhere from two to six ears of corn. Color ranges from a deep shade of pink to bright red, depending on the age at harvest. Red dent corn can be enjoyed either fried or roasted and may be ground and used for corn meal or flour. It features a unique nutty taste when roasted.

White Dent Corn

• White dent corn, originally grown exclusively to grind and make into corn bread, is now often harvested when still young to be roasted. In the South, it has become popular at fairs and country festivals. The stalks grow up to 12 feet tall and produce large ears up to 12 inches in size when fully mature.

Blue Dent Corn

• Blue Hopi, also called blue dent corn, a popular choice for specialty food items including blue tortillas, corn chips and blue corn breads. The stalks for this dent corn variety, a unique 5-foot bush, produce ears up to 10 inches long that feature deep blue kernels when fully mature.