Can cooked corn still be eaten if it has a sour taste

Boiled corn with a sour taste is usually not recommended for continued consumption. Corn sourness may be caused by improper storage leading to bacterial growth or spoilage, which may cause gastrointestinal discomfort after consumption. If corn has a sour taste after cooking, it is often related to microbial reproduction. High temperature and high humidity environments can accelerate the fermentation of carbohydrates in corn, producing acidic substances such as lactic acid. This change is usually accompanied by a softening of texture, darkening of color, and other phenomena, and even reheating is difficult to eliminate potential risks. Corn mold may also produce harmful substances such as aflatoxins, which cannot be completely destroyed by high-temperature cooking. In some cases, corn itself has a high sugar content and may produce a slight sour taste due to anaerobic respiration when stored in a sealed container. If the acidity is extremely mild and the corn kernels are plump, without any mucus or odor, they can be briefly heated or consumed. However, pregnant women, children, and those with weak digestive function should avoid trying it, as a slight sour taste may also indicate early deterioration.

Daily storage of cooked corn should be refrigerated as soon as possible and consumed within two days. Sealed packaging can reduce bacterial contamination. When corn is found to have a sour, sticky, or unpleasant odor, it must be discarded to avoid food poisoning caused by small losses. When choosing fresh corn, pay attention to observing whether the bracts are green and whether the particles are full. Thoroughly cleaning before cooking can reduce the risk of spoilage.