One of the most popular open-pollinated yellow variety grown in the country. Especially well suited for the Corn Belt.
Originated by Robert Reid of Illinois in 1847 and improved by his son, James L. Reid, from 1870 to 1900.
In 1877 James Reid produced a yield of 120 bushels an acre! The average yield at the time was 27 bushels of corn per acre. This became the world famous Reid's yellow dent.
Color is deep yellow, with a lighter cap, but a reddish tinge often appears.
The cobs tend to be small and dark red. Ears are 9 to 10 in. long and 7 to 8 in. around with plants growing to 10-14 feet tall (see picture).
Biggers ears on the stalk can weight 1.8#s!
Ear tapers slightly, with 16 to 22 closely spaced rows. Kernels are very deep and narrow to medium in width, slightly keystone in shape, with a square crown.
Slightly rough, with kernels dented on top. Stalks are tall and leafy and make very good silage. Adapted to virtually every state.
A great deal of information has been lost about the performance of some of these old varieties. Fortunately some old historical information exists that really helps us today. The 1936 USDA Yearbook of Agriculture recommended Reid's Yellow Dent for the following states. AZ, CO, ID, IN, IA, KS, KY, MD, NE, OK, SD, UT, VA, WA, and WV
There are many uses for dent corns like: Hominy, masa harina (what tamales or chips are made out of), Posole, Corn Bread, Corn Muffins, Hush Puppies, Corn Fritters, Grits, and Corn Soup just to name a few!
A story from the originator James Reid:
"I am often asked for the origin of what I call 'Reid's Yellow Dent Corn' and just now seems to be a proper time to give the public a short history of it. In 1846 when my father Robert Reid moved from Brown County, Ohio to Illinois, he packed with other goods his seed corn. This corn was known in the Red Oak settlement as the 'Gordon Hopkins' corn. It was not a yellow corn, but had something of a reddish cast which I call 'flesh color.' Transportation at that time was not rapid and it was quite late in the spring when the corn arrived. Uncle Daniel Reid, who had previously settled in the vicinity of Delavan, had the ground ready and the corn was at once planted and it made that year (1846) a good yield of immature corn. Father selected the best ripened corn for his next year's seed, but got a very imperfect stand of corn in the spring of 1847 and had to replant, which was done with a 'Little Yellow Corn' such as was grown in Illinois, the missing hills being put in with a hoe. The corn has never been purposely mixed with any thing since, and has been bred up by selection to what it is today, one of the best varieties of pure yellow corn in existence." James L. Reid, 1899