Butter and Sugar

Corn

75d to harvest

Sink your spoon into the buttery, honey-sweet kernels of Butter and Sugar, where golden sunshine and pale cream mingle in a crisp, tender bite. At maturity (about 75 days), the ears form with a plump, well-filled silhouette and a juicy, milky texture that shines in the garden and on the plate. Grow this bicolor sweet corn for standout summer harvests—ideal for fresh enjoyment and for turning into vibrant, crowd-pleasing corn-forward dishes and relishes.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 1st
Transplant / Sow Outdoors	Apr 1st
Harvest Begins	Jun 15th
Harvest Ends	Nov 5th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	60
Min Night Temp (°F)	55
Harden Off (days)	Not Required

Frequently Asked Questions

What do I do about downy mildew on butter and sugar peas?

Downy mildew shows up as pale yellow patches on the tops of leaves with gray-purple growth on the undersides, often after cool, damp weather. Remove and discard affected leaves immediately, improve airflow, and water at the soil line (not the foliage). If it keeps spreading, use a labeled fungicide that targets downy mildew and repeat according to the label until symptoms stop.

How often should I water butter and sugar peas during the main growing phase?

From first flowering through pod fill (about mid-season), keep the soil evenly moist—about 1 to 1.5 inches of water per week, split into smaller waterings if it doesn’t rain. Let the top 1 inch of soil dry slightly between waterings, but don’t allow the plants to wilt, because that causes fewer pods and smaller peas.

How can I tell when butter and sugar peas are ready to harvest?

Harvest pods at 65–75 days when they’re firm, glossy, and the peas inside are plump but still tender, usually before the pods start to look dull or overly swollen. For the best sweetness, pick every 1–2 days once they start producing, because waiting too long quickly makes the peas starchy and less sweet.