Robust, drought-tolerant flour corn cultivar selected over many generations by the Hopi tribes people of the American south west. Plants 3 1/3 to 5 feet tall. Ears to 1 foot long, usually 2 per stalk. When picked during the early milk stage, the massive ears can be roasted or boiled, making excellent corn on the cob.
Allowed to fully mature and dry, this Hopi Blue produces a sweet, high protein (30% higher protein content than other corns) grain for use in making tortilla chips and corn bread. 90 days to maturity.