Hickory King Corn (Zea mays)

Hickory King Corn (Zea mays): an ancient American corn variety first discovered in the late 1800s. Despite its venerable age, it is still highly prized in traditional American cuisine. It is roasted or, more often, nixtamalized and used to make a type of polenta, but also masa for tacos and tamales. This corn is here because it is the Amish's favorite corn for hominy, or masa, because the kernel easily sheds its husk during the lime bath, resulting in a ground product with an excellent flavor and texture. It is also clearly suitable for making regular flour and other common uses. The kernel is large and fleshy, with two spadices (cobs in jargon) per plant, large and productive. Another important characteristic is the leaves that surround the spadix; these tough, tightly wrapped leaves provide excellent protection from insects and fungi.