Enjoy classic garden-to-table flavor with Golden Bantam Sweet Corn, a traditional non-GMO, open-pollinated heirloom. Plants reach about 5 to 6 feet tall and produce golden-yellow ears approximately 6.5 inches long with 8 rows of kernels. Harvest at the milk stage for tender corn on the cob, colorful summer sides, and comforting chowder. This variety matures in approximately 80 days, depending on growing conditions. Each packet contains 100 planting seeds.

Germination Rate: 90%. Test Date: 6/26. FF.

Texas Minimum Germination Rate: 75%.

Why Choose Golden Bantam Sweet Corn?

• Classic Heirloom Flavor: Enjoy the traditional sweet-corn taste of a variety grown by generations of gardeners.
• Manageable Height: Stalks reach about 5 to 6 feet, offering a shorter option than many taller corn varieties. Allow enough planting space for a well-pollinated block.
• Golden Ears: Approximately 6.5-inch ears feature 8 rows of golden-yellow kernels for an attractive harvest.
• Seasonal Harvest: About 80 days to maturity helps you plan your summer garden, with timing influenced by weather and growing conditions.
• Versatile Kitchen Crop: Use freshly harvested ears for boiling, steaming, grilling, salads, and chowders.
• Open-Pollinated Seeds: Explore seed saving with proper isolation and enough plants to maintain a healthy seed population.

Planting Tips for Success

• Sunlight: Choose full sun with at least 6 to 8 hours of direct sunlight daily.
• Soil: Prepare fertile, well-drained soil with compost. A soil test can help guide amendments and fertilizer needs.
• Timing and Depth: Direct sow after frost danger has passed and soil has warmed to at least 60°F. Plant seeds about 1 inch deep.
• Spacing and Pollination: Sow 4 to 6 inches apart, then thin to about 8 to 10 inches apart in rows 24 to 30 inches apart. Plant in blocks of at least four rows rather than a single long row for better wind pollination.
• Isolation: Separate corn varieties by distance or by non-overlapping flowering times. Planting dates alone do not guarantee different flowering times; seek local seed-saving guidance if saving seed.
• Watering: Aim for about 1 to 1.5 inches of water weekly, adjusting for rain and soil conditions. Moisture is especially important during tasseling, silking, and ear development.
• Fertilizing: Corn needs fertile soil. Apply fertilizer according to soil-test recommendations and label directions; side-dress as needed during active growth.
• Support and Maintenance: Control weeds while plants are young, cultivate shallowly to avoid damaging roots, and protect the planting from strong winds when possible.
• Harvesting: Check ears around the expected maturity date. Harvest when silks have browned and kernels release milky juice when punctured. Cook or preserve promptly because sweetness declines after picking.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh on the Cob: Boil or steam freshly harvested ears until tender, then serve with butter and your favorite seasonings.
• Grilling: Grill ears over medium heat, turning regularly, until the kernels are tender and lightly charred.
• Freezing: Blanch corn using a tested preservation guide appropriate to whole ears or cut kernels, cool promptly, and package for freezing.
• Creamed Corn: Simmer harvested kernels with butter and cream for a comforting side dish.
• Corn Salad: Cool cooked kernels and toss with tomatoes, basil, red onion, and olive oil for a colorful summer salad.
• Corn Chowder: Add fresh or frozen kernels to a hearty soup with potatoes and your preferred seasonings.

Order Golden Bantam Sweet Corn Seeds Today

Plant 100 Golden Bantam seeds and enjoy classic heirloom sweet corn fresh from your garden.

Nutritional Information

Applies to harvested sweet corn kernels, not planting seeds. Approximate reference values for 1 medium ear, about 90 g of cooked yellow sweet corn, not a variety-specific analysis.

• Calories: 99
• Total Fat: 1.5 g
• Sodium: 15 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2.4 g
• Total Sugars: 6.8 g
• Protein: 3.5 g
• Vitamin C: 6.2 mg, 7% Daily Value
• Folate: 36 mcg, 9% Daily Value
• Potassium: 270 mg, 6% Daily Value

Percent Daily Values are based on a 2,000-calorie diet. Values are approximate and vary with serving size and preparation.

Important Disclosures

• Variety Disclaimer: Ear size, kernel fill, plant height, yield, and maturity vary with climate and growing conditions.
• Isolation Note: Cross-pollination with other corn can affect kernel characteristics. Plan isolation carefully, particularly when saving seed.
• Harvest Timing: Harvest at the milk stage and cook or preserve promptly for the best eating quality.
• Seed Storage: Store unused seeds in a cool, dry location away from heat, moisture, and direct sunlight. If refrigerating, keep them in an airtight container and let the sealed container warm before opening.
• Planting Zones: Generally grown in USDA Zones 3 through 10 when the season permits. As an annual crop, corn performance depends on frost-free growing time and warm soil; consult local planting guidance.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Butter-Sautéed Golden Bantam Corn Recipe

Make a simple garden-fresh side dish using kernels cut from harvested Golden Bantam sweet corn ears. This recipe uses harvested produce, not the planting seeds in the packet.

Servings: 4. Prep time: 10 minutes. Cook time: 8–10 minutes.

Ingredients

• 3 cups fresh Golden Bantam sweet corn kernels, cut from washed, husked ears
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 teaspoon salt, plus more to taste
• 1/8 teaspoon black pepper
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon lemon juice, optional

Directions

1. Remove husks and silk, rinse the ears, and pat dry. Place each ear securely on a cutting board and carefully cut the kernels from the cob to measure 3 cups.
2. Heat the butter and olive oil in a large skillet over medium heat.
3. Add the corn, salt, and pepper. Spread into an even layer and cook for 8–10 minutes, stirring occasionally, until tender with a few lightly browned kernels. Reduce the heat if the butter begins to scorch.
4. Remove from the heat and stir in the parsley and optional lemon juice. Taste and adjust the seasoning, then serve warm.

Options: Add a pinch of smoked paprika for a smoky flavor, or substitute chopped chives for the parsley.

Storage: Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until hot throughout.