Hopi Blue Pulling (Flint) Corn
Zea mays subsp. mays
Seeds per pack ~ 50
Germination: 90% Packed for 2025
Origins and History
Hopi Blue Pulling Corn (Zea mays) is a traditional heirloom variety with deep cultural and agricultural roots among the Hopi people of the American Southwest. This variety has been cultivated for centuries in arid regions of what is now northern Arizona, where Indigenous communities developed resilient corn types adapted to low-rainfall environments. "Pulling corn" refers to the Hopi custom of harvesting ears by pulling them from the stalk rather than cutting them—a reflection of the cultural practices tied to this corn’s use in ceremonies, foodways, and seedkeeping traditions. Hopi Blue Corn represents not just sustenance but also spiritual heritage, carrying forward ancient knowledge of seed selection and dryland farming.
Appearance and Characteristics
Hopi Blue Pulling Corn is striking in appearance, with ears that bear kernels ranging from deep indigo to bluish-black, occasionally with lighter steel-blue tones. Plants typically reach 5 to 7 feet in height and produce ears that are 8 to 10 inches long. The kernels are dense and flinty, suited to grinding. The plant’s growth habit is upright and strong, developed to withstand dry, windy conditions. Its drought tolerance and adaptability make it especially valuable for sustainable gardens and traditional agroecological systems.
Culinary Uses
This heirloom variety is primarily used for making blue cornmeal, which is rich in flavor and has higher protein content than many modern hybrid corns. It is ideal for traditional Native American dishes such as piki bread and blue corn mush, as well as for tortillas, cornbread, pancakes, and tamales. When ground, Hopi Blue Corn produces a fine, earthy-tasting meal that retains its color when cooked, adding a unique hue to baked goods and a robust flavor profile.
Days to Maturity
Hopi Blue Pulling Corn matures in approximately 90 to 110 days, depending on local climate conditions. It is a relatively long-season corn, requiring a stable growing period free of early frosts, though it can be more forgiving than many other flint types due to its desert-adapted genetics.
Growing Tips
This variety thrives in full sun and well-drained soils, especially sandy or loamy soils with good fertility. It can be grown successfully in dry farming systems or with minimal irrigation once established, especially in hot, arid climates. Hopi Blue Pulling Corn should be sown directly in the ground after the danger of frost has passed and soil temperatures reach at least 60°F. Plant in blocks rather than single rows to ensure adequate pollination, spacing seeds 8–12 inches apart in rows 24–36 inches apart. Companion planting with beans and squash, as in the traditional Three Sisters method, can enhance soil health and productivity.
Harvesting Guidance
Harvest Hopi Blue Corn when the husks are dry and the kernels are fully firm and glossy, typically 110 days after planting. Ears should be pulled downward and twisted from the stalk when mature—a method aligned with traditional Hopi harvesting practices. After harvest, husks can be peeled back and ears hung to dry in a well-ventilated, shaded area. Once thoroughly dried, kernels can be shelled for storage or milling. Properly stored in a cool, dry place, the seeds retain viability and flavor for years, continuing a lineage of food sovereignty and cultural preservation.
