How to deal with ripe corn that is a bit sour

It is generally not recommended to continue consuming corn that has become sour, as there may be a risk of microbial contamination or spoilage. Mild sourness may be caused by improper storage, while severe sourness may have fostered harmful substances. The sourness of ripe corn is often related to storage conditions. If corn is not refrigerated in a timely manner after cooking and left at room temperature for too long, microorganisms such as lactic acid bacteria will rapidly multiply and decompose sugar, producing a sour taste. It is more likely to occur in high temperature environments during summer, and humid environments can also accelerate deterioration. If there is mucus, dark color or odor on the surface of corn, it indicates a high degree of spoilage. In rare cases, corn itself has a high sweetness, and after refrigeration, it may produce a slight sour taste due to sugar conversion, but it will not be accompanied by other abnormal traits. If the acidity is mild and there are no other signs of deterioration, it can be thoroughly heated at high temperatures and consumed in small amounts, but infants, pregnant women, and immunocompromised individuals should avoid it.

Daily recommendation is to seal and refrigerate cooked corn for no more than two days, and freezing can be extended to one month. Before consumption, it is necessary to heat the corn thoroughly until the center temperature exceeds 70 degrees Celsius. Even if the spoiled corn is heated, the toxins cannot be eliminated. If you experience abdominal pain and diarrhea after ingesting sour corn, seek medical attention promptly. Fresh corn can be cooked and eaten fresh to avoid prolonged storage.