Can you eat canned corn raw?

In this short article, we will provide an answer to the question, “Can you eat canned corn raw?” and discuss if canned corn is safe to eat raw, as well as the benefits and drawbacks of eating corn raw. 

Can you eat canned corn raw?

Yes, you can eat canned corn raw as these are already cooked before canning. Canned corn tastes fresh and crunchy when eaten straight out of the can. Eating canned corn raw is totally safe for consumption.

The process used to produce canned food results in the effective reduction of the microbial load in the food in a way that canned foods are considered safe to eat without any additional cooking

The sterilization process is made at temperatures of 121 to 131°C (250 to 268°F) during a sufficient time to ensure the elimination of spores from Clostridium botulinum, which is considered a health hazard in low-acid canned foods, such as corn (1).

What are the benefits of eating canned corn raw?

The benefits of eating canned corn raw are the health benefits of consuming corn. Although there are some nutritional differences between the canned and the fresh corn, these differences are negligible, with exception of sodium, which is added in the canning process (1,2).

In addition, the benefit of eating canned corn raw is the convenience and time energy saving. To be added to salads there is no need to heat (3).

The benefits of eating canned corn are (2,5):  

  • Corn is rich in carbohydrates and full of minerals, fiber, and vitamins. It contains relatively less protein and fat content.
  • One cup serving (164 grams) of corn contains 177 calories, 2.1 g of fats, 41 g of carbohydrates and 4.6 g of fibers and 5.4 g of proteins. In addition it contains vitamin C, thiamine, magnesium, calcium and potassium (4).
  • The high amount of fibers in canned corn help to reduce the risks of developing diseases such as cardiovascular disease, diabetes and obesity
  • The antioxidants in canned corn, including lutein, zeaxanthin, cryptoxanthin and beta-carotene reduce oxidative stress in the body and prevent against inflammatory diseases
  • Phytosterols reduces the blood cholesterol
  • Vitamin E improve immune system and protect from DNA damage

What are the drawbacks of eating canned corn raw?

The drawbacks of eating canned corn raw are that canned corn contains a higher amount of sodium when compared to fresh corn. Salt is added in the canning process as a preservative (1,2).

The recommendations of the US Food and Drug Administration are to restrict the excess of sodium in the diet. Consuming too much sodium can lead to hypertension and other diseases (6).

The amount of sodium in canned products can be significantly reduced by draining and rinsing the content before eating.

In addition to sodium, canned vegetables may be a concern due to the possible leaching of metal ions and residues from the inner polymeric coating. Metal ions commonly found in canned foods are lead, cadmium, nickel, zinc and copper, while chemicals from polymeric coatings are bisphenol A and diglycidyl ether (7). These metals and chemicals can bring negative effects on health.

When should you not eat canned corn raw?

You should not eat canned corn raw if you notice any signs of spoilage in the product or if the can is damaged, swollen, rusted or has leaking liquids.

Spoilage in canned corn can be noticed by alterations of color, growth of mold, formation of slime of bubbling and generation of off-odors. Do not taste the corn if you believe it can be spoiled.

Canned foods are susceptible to be contaminated by Clostridium botulinum or to contain the toxin of this bacteria, which can lead to severe health damage and even death (8).

Other FAQs about Corn that you may be interested in.

Are corn nuts bad for you?

Can you eat canned corn raw?

Can you eat blue corn on the cob?


In this short article, we have provided an answer to the question, “Can you eat canned corn raw?” and discussed if canned corn is safe to eat raw, as well as the benefits and drawbacks of eating corn raw. 


  1. Joseph, Robert Louis. Process safety determination methods for flame sterilization of canned whole kernel corn. The Ohio State University, 1975. 
  2. Rickman, Joy C., Christine M. Bruhn, and Diane M. Barrett. Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber. J Sci Food Agric, 2007, 87, 1185-1196. 
  3. Canned food convenience. University of Nebraska
  4. Food Data Central. Canned sweet corn.
  5. Siyuan, Sheng, Li Tong, and RuiHai Liu. Corn phytochemicals and their health benefits. Food Sci Human Wellness, 2018, 7, 185-195. 
  6. FDA Issue Sodium Reduction Final Guidance. United States Food and Drug Administration
  7. El Moussawi, Sara Noureddine, et al. Simultaneous migration of bisphenol compounds and trace metals in canned vegetable food. Food Chem, 2019, 288, 228-238.
  8. Home Canning and Botulism. Centers for Disease Control and Prevention

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