I love growing corn. Breaking off a fresh cob from its stalk is a wonderful feeling. Eating it is even better. I grow mine using organic methods, planting by seed in my backyard vegetable garden.

This is a tough vegetable and can be planted in new areas that have not been cultivated before. It will survive where many other vegetables will not.

Here are some free vegetable gardening tips I have put together to help your grow your own.

Growing Corn

Botanical Family - Poaceae/Grass Family

Location - Well drained, sunny hillside.

Soil - Fertile, medium loam, not overly rich. Soil should contain calcium; if lacking add lime.

Soil Preparation - Dig in 1 inch of compost or aged manure before planting.

Seed Info

  • Seed Spacing - 1 row/30 inch bed, 4-6 inches apart, 1 inch deep    
  • Germinate in soil temperature 15 – 30 C>
  • Days to Maturity 70-110 days

Planting times - Sow direct at the end of May (or when the weather is warm; nighttime temperatures at least 12 C).

Do succession planting every 2-3 weeks if you have large area. Can be transplanted.

Planting Instruction - Hand seed, or use a hand seeder. Plant soybeans between corn plants once they are a foot high.

Companion Planting

  • Positive affect: bean, pea, squash, lupin
  • Negative affect: none

Watering - Water regularly, if sprinkling, make sure soil is well watered.

Weeding - Keep free of weeds until plants are knee high, then leave alone.

Disease & Insects - Use 4 year rotation, compost stalks.

Harvest - Once the cob is falling away from the stalk it is ready to harvest. Pull the cob downward and twist until it breaks away form the stalk.

Storage - Keep in their husks and refrigerator as soon as possible after picking or purchasing to delay the conversion of its sugars to starch. It is best used within a few days for best taste.

Can be frozen and will keep for several months in the freezer.


Corn and Ham Bake 

1 cup corn kernels

1 cup cooked ham, diced

1/2 red onion, thinly sliced

1 cup loosely packed parsley sprigs, chopped fine

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 eggs, slightly beaten   

Preheat oven to 350 degrees F.  In a large bowl, combine the corn, ham, onion, parsley, and toss to mix.  Place into a 9 x 9 inch baking dish. Add the salt, pepper to the beaten eggs and pour over the vegetable mixture.  Bake for 30 minutes.  Makes 4 servings.

Returning from Corn to Vegetable List 

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