Growing corn in the home garden isn't difficult, but it does
require ample space. Not only does corn need room between rows for easy
cultivation, it must be planted in multiple rows for adequate
pollination. Typically, two to four ten foot rows in recommended.
Light:
Corn prefers a sunny location with all day sun if possible, but can be
planted in any area that receives at least six to eight hours of direct
sunlight a day. Keep in mind that corn grown in restricted sunlight may
produce smaller and fewer ears than corn grown in full day sun.
Soil:
Corn prefers loose fertile soil. Amend the soil with a two to four inch
layer of organic matter - such as compost or well-rotted manure before
planting. Work the organic matter into the top six inches of the soil
with a garden tiller. Apply 5-10-10 fertilizer according to the
application rate on the container and work it into the soil well to
avoid injury to seeds or young plants.
Preparation: Soak
corn seeds in lukewarm water overnight to speed the germination process.
Allow room in the container for the seeds to double in size as they
absorb moisture from the water.
Planting: Plant corn
seeds when all danger of frost has passed in your area and the soil has
warmed to at least 50 degrees F. Corn planted in soil with a temperature
between 50 and 55 degrees may take three weeks to germinate, whereas
corn germinates in 70 degree soil in approximately a week to 10 days.
For this reason, waiting an extra week or two for the soil to warm is
generally advised.
Fertilizer: Side dress corn with
5-10-10 fertilizer when it is for to six inches tall. Sprinkle a light
band of fertilizer down both sides of the row - spaced 4 inches from the
base of the corn. Work it into the soil with a garden hoe, using care
not to disturb the roots of your corn.
Watering: Water corn deeply once or twice a week or whenever the soil feels dry one inch below the surface.
Harvesting:
Harvest corn when the ears are plump and firm. Typically, dark and
shriveled "silk" indicates that the ear is ripe for picking. Use corn
immediately after picking to retain the best flavor, as the sugar
content decreases rapidly in corn once it is harvested.
Preserving:
Blanch whole ears of corn in boiling water for two minutes and then
plunge into ice water to cool thoroughly. Place in freezer bags and seal
tightly. To use frozen corn, boil in water until the kernels are crisp
tender.
