“Indian” corns always seem to grow better than sweet corns in my garden. I wanted to bring those genetics into a sweet corn. I grew out a grex of all the best sweet corns I could get my hands on, then selected seeds from the best ears. Next I spent several years growing out a patch of those seeds, with a row of mixed indian corns in the middle, detassled. In the most recent crop, I finally got back some wrinkled seeds.
Taste is good, but old fashioned, not like a modern super sweet. At fresh eating stage, seeds are mostly yellow and white, but reds and blues aren’t out of the question. Mature seeds contain a lot of blues.
One offer is 1 tablespoon of seed.