Anybody have a corn variety that is good both as sweet corn and a flour corn?

Just what the title says, I'd like to find a corn that's good for eating on the cob (it does not have to be super sweet), but also for grinding into flour for tortillas, etc. Bonus points if it's short season! Thanks! If any one is curious why, it's because my husband loves sweet corn, and I want to grow my own flour corn, and the season is short enough that I don't think I can separate them by the 3 weeks to prevent cross pollination.  

I'd say it's not biologically possible to have a corn that serves both as sweet and flour.

They only need about 50 feet of separation to grow as essentially isolated.

Joseph Lofthouse wrote:I'd say it's not biologically possible to have a corn that serves both as sweet and flour.

Yes, it is, only problem is the sweet stage of flour corn lasts for about ten minutes of the growth cycle while the kernels are very small, but if you learn to recognize that ten minutes and eat it on the spot, it's very good. Tassels also, if you pluck young ones straight up out of the plant and eat the juicy white part from the bottom it is even better than the ears and so full of water very refreshing too. I learned those things many years ago as a small boy. My grandfather, as I recall, was not especially happy about it.

The old flint varieties are not too bad eaten as 'sweet' corn. Not super sweet, but tender in the milk stage. Much better than the dent corns anyway, which are chewy/sticky and bland.

But as Mr. Lofthouse says, it isn't hard to grow both. Even side by side cross pollinating the quality isn't bad. This is the first year I have bothered to grow them in separate plots, and it was mainly because I didn't want the sweet genes in my flint corn due to mold/bugs issues. They get all mixed in when I grind my corn flour, no problems.