Corn often gets a bad rap, but it can actually be very good for your health. While it’s higher in starch than some vegetables, corn is rich in fiber, antioxidants, and other nutrients that support digestion, heart health, and eye health.

A half-cup serving of cooked corn provides about 2 grams of fiber, which supports healthy digestion. Corn is a good source of insoluble fiber, which helps move waste through your digestive system and prevents constipation.

Fiber also encourages the growth of beneficial bacteria that produce short-chain fatty acids (SCFAs). These compounds help strengthen the gut barrier, reduce inflammation, and support overall digestive health.

Yellow corn gets its bright color from carotenoid antioxidants called lutein and zeaxanthin. These nutrients help maintain healthy vision and may lower the risk of age-related eye diseases, such as cataracts and macular degeneration.

The fiber in corn decreases the absorption of fat and cholesterol in the digestive tract. This can help lower LDL (“bad”) cholesterol levels and support heart health. Corn is also a source of potassium, a mineral that can help counteract the effects of sodium and may help lower blood pressure.

Corn—especially colorful varieties like yellow, blue, or purple—is rich in antioxidants. These plant compounds help reduce inflammation and protect your cells from damage, which may lower the risk of chronic conditions such as heart disease and certain cancers.

Corn is naturally gluten-free, making it a valuable source of nutrients and fiber for people with celiac disease or gluten sensitivity who need to avoid wheat, barley, and rye.

If you’re using corn-based flours or processed corn products, check the label to make sure they were made in a gluten-free facility and haven’t been cross-contaminated with gluten-containing grains.

Corn is a complex carbohydrate. This means it takes longer to digest and provides steady energy over a longer period of time. Corn also supplies B vitamins, which play an important role in energy production.

While corn offers several health benefits, there are potential risks to consider:

• May cause blood sugar spikes: Although corn contains fiber, it’s still relatively high in starch. People with diabetes or insulin resistance should be mindful of portion sizes. A simple measurement to follow is to fill no more than one-quarter of your plate with starchy foods like corn, peas, potatoes, or grains.
• Processed corn products: Highly processed corn foods, such as those made with high-fructose corn syrup, creamed corn, or fried corn dishes, tend to be high in added sugars, sodium, and saturated or trans fats. While these foods are generally fine in moderation, eating them too often may lead to weight gain, high cholesterol, and inflammation over time.
• Allergies and sensitivities: Although rare, adverse reactions to raw and cooked corn can occur. If you experience swelling, hives, or digestive discomfort after eating corn, stop consuming it and contact an allergist for evaluation.