If the corn has a foul odor, feels slimy, or shows signs of spoilage beyond the characteristic swollen black growths, it should be discarded.
How to Check Corn Before Cooking
Before preparing fresh corn, take a few moments to inspect it carefully:
- Peel back part of the husk before purchasing if possible.
- Look for firm, plump kernels.
- Avoid cobs with black, gray, or moldy growths.
- Discard corn that smells sour or rotten.
- Store fresh corn in the refrigerator and use it within a few days.
Other Types of Mold
Not every black spot is corn smut. Corn can also develop ordinary molds during storage, especially if kept in warm or damp conditions. Unlike corn smut, some molds may produce harmful substances called mycotoxins, making spoiled corn unsafe to eat.
If you’re unsure whether the corn is simply affected by corn smut or has spoiled, it’s safest to throw it away.
Can You Prevent It?
Corn smut develops while the corn is growing in the field, so consumers cannot prevent it after harvest. The best protection is buying fresh, high-quality corn and inspecting each cob before cooking.
The Bottom Line
Finding a black growth inside a corn cob can be surprising, but it doesn’t automatically mean the corn is poisonous. In many cases, it’s corn smut—a naturally occurring fungus that is even eaten as a gourmet ingredient in some cultures. Still, if the corn looks spoiled, smells unpleasant, or you’re uncertain about its condition, it’s always better to err on the side of caution and discard it.
When it comes to fresh produce, a quick inspection before cooking is one of the easiest ways to keep your meals safe and enjoyable.
