Xocoyul Rosado Corn
Zea mays
Seeds per pack ~ 40
Packed for 2025
Origins and History
Xocoyul Rosado Corn is a traditional maize variety native to Mexico, where corn was first domesticated thousands of years ago. Its name “Xocoyul Rosado” reflects its cultural and linguistic roots, with “Rosado” referring to its distinctive pink coloration. This heirloom variety has been preserved through generations of Indigenous farmers who selected it for its beauty, flavor, and adaptability. As with many heritage maize types, Xocoyul Rosado represents not only a food crop but also an important cultural symbol, tied to ceremonies, cuisine, and identity within farming communities of Mesoamerica.
Appearance and Characteristics
The defining feature of Xocoyul Rosado is its rosy pink kernels, which are arranged on medium-sized ears with uniform rows. The kernels often display subtle variations of blush, rose, and light red, creating a visually striking effect. Plants typically grow tall, with strong stalks and broad green leaves, embodying the resilience of traditional landrace corn. Its kernels are semi-flinty, making them versatile for multiple uses in cooking.
Culinary Uses
This corn is highly valued in Mexican and Central American kitchens. Its pink kernels are often nixtamalized to produce masa for tortillas, tamales, and atole, imparting a delicate hue and rich flavor. The corn can also be parched or ground into flour for traditional breads or beverages. Because of its mild, slightly nutty taste, Xocoyul Rosado is appreciated for both everyday meals and festive dishes that highlight the cultural significance of heirloom maize.
Growing Tips
Xocoyul Rosado thrives in warm climates similar to USDA zones 6 through 11, performing best where summers are long and hot. It should be planted in full sun after the danger of frost has passed, when soil temperatures reach at least 60°F (15.5°C). Sow seeds 1 to 1.5 inches deep and space them 8–12 inches apart, with rows about 30–36 inches apart to ensure good airflow and pollination. Plant in blocks of at least four short rows rather than a single long row, as corn relies on wind for effective pollination. It prefers well-drained soil enriched with organic matter and consistent moisture throughout the growing season.
Harvesting Guidance
Harvesting depends on intended use. For fresh or green corn, ears may be picked when kernels are plump and milky, usually 70–90 days after planting. For dry grain, allow the ears to fully mature and dry on the stalks until husks turn brown and papery. At that stage, kernels should be firm and hard to the touch. After harvesting, ears should be dried further in a well-ventilated, shaded area before shelling and storing. Properly dried kernels of Xocoyul Rosado can be kept for seed saving or ground into flour, ensuring this heirloom’s legacy continues from one generation to the next.
