Hickory Cane Corn (Zea mays): white corn encountered in the search for products for tortilla flour, increasingly in demand in Italy.
This dentate corn is versatile, primarily for flour, but it is also used in soups (Pozole) and roasted. Although it isn't sweet corn, it has the characteristic of remaining in the milky ripening stage longer than other corn varieties, making it ideal for roasting. Another very important characteristic of this corn, which is why we consider it a particularly important variety, is the rigidity and adherence of its husk, the leaves that surround the spadix. This greatly limits both fungal and insect infestations, making it suitable for late-season cultivation or in humid areas. The plant is large, up to 3 meters tall.
