Oaxacan Green dent corn is an old, green maize variety with very large cobs that was cultivated by the Zapotec Indians of Mexico in the province of Oaxaca. Young cobs can be eaten as vegetable.
Mature seeds are ground into a green-coloured flour to make tamales, for example.

Like sweet corn, dent corn is also edible raw or cooked as a vegetable when young because of its soft nutritive tissue. Its dried grains are mainly cooked or ground into maize flour which is then further processed. Tooth corn is of particular importance for the production of starch, vegetable oil and alcohol.

The name dent corn comes from the depression in the individual grain that forms during drying and thus takes on the shape of a molar tooth.

• Edible seeds
• Type of fruit Cob Caryopsis
• Culinary Group Cereals Oil plants
• Taste neutral nutty
• Trivial Names (corn in general) Mais, Kukuruz, Welschkorn, Türkischer Weizen, Woaz, Türk Woaz, Granoturco, Blé d'Inde, Maize, Corn, Maíz, Maïs, Blé de Barbarie, Blé de Guinée, Blé de Turquie, Froment des Indes
• Trivial Names (variety) Zahnmais, Pferdezahnmais, dent corn, Maïs denté, Oxacan Green
• Size (cob) 20 cm
• Taxonomy Poaceae (grass family) Zea mays ssp. mays convar. indentata
• Origin Mesoamerica (Map)
• Donated by Maize project Anhalonium 2017