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[EarthNSky <erthnsky AT bellsouth.net>]

CG is one that I think I remember hearing Lynn speak well of also.
I have 'Mexican Black', which might be the same as your Aztec Black.
I grew Hickory King and Trucker's Favorite the first year or so I was 
here.  I really should have kept better records on what happened, but I 
seem to recall that the TF was better..maybe I had a pollination problem 
with the HK..I can't remember for sure.
I haven't grown that since.  That's your primary meal corn, isn't it?

B

Clansgian AT wmconnect.com wrote:

> First of all, unreservedly, Country Gentleman.  Very high quality, very 
> generous yeilds and it only does well on organic ground.  It's what you see for 
> sale in the grocery store as frozen "shoe peg" corn.  But the industrial version 
> is a pale comparison to homestead grown.
>
> There are many types of corn that will make a feasible roasted corn in the 
> milk stage.  You have to inspect the ears every day and select them at just the 
> right stage.  Hickory King and Aztec Black are two that are good for this, and 
> if you let the rest mature, you have good meal corn.
>
> Any corn, no matter how starchy, tastes very much like the best and most 
> finicky sweet corn if you put a few spoons of sugar in the boil water.
>
> James
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