Waxy corn Phuak Muang Seeds

Phuak Muang is a waxy (glutinous) corn, Zea mays var. ceratina, with deep purple kernels. Its starch is high in amylopectin, so cooked kernels are chewy and sticky rather than crisp like sweet corn. Packets hold 10 or 30 seeds.

Also known as: Waxy corn, Purple waxy corn, Thai sticky corn, Khao phot (Thai), Makka and Bhutta (Hindi), Maíz (Spanish), Maïs (French), Milho (Portuguese), Yumi (Chinese).

How it differs from sweet corn

Waxy corn is grown for texture. The kernels are glutinous and mildly sweet with a slightly nutty taste, and they are steamed, boiled or milled into flour. In Thailand, Laos and China this type is used in sticky dishes, porridge and desserts.

Plant and ear

• Height 1.8–2.5 m on sturdy stalks.
• Ears 15–20 cm long.
• Kernels turn a deeper purple as they mature.

Sowing

• Sow directly where the plants will grow, 2.5–4 cm deep, in well-drained soil.
• Seedlings appear in 7–14 days at 18–25 °C.
• Space plants 30–45 cm apart.
• Give full sun and steady water; dry spells while the kernels fill reduce the ear.

Harvest

Plan on 90–110 days from sowing. Harvest when the husks dry and the kernels have fully matured.

What you get

10 or 30 seeds of Waxy Corn Phuak Muang per packet, depending on the option you choose.

FAQ

Is this a sweet corn?

No. It is a waxy, glutinous type eaten for its chewy texture.

How deep should I sow?

2.5–4 cm, directly in the bed.

How long until harvest?

About 90–110 days.