What will happen if you eat cooked corn on the cob after days?

Consuming cooked corn on the cob that has been left out at room temperature for several days can pose a significant food safety risk due to bacterial growth and potential spoilage. Here are the potential consequences of eating cooked corn on the cob after days:

1. Foodborne Illness: Cooked corn on the cob provides an ideal environment for the growth of harmful bacteria, such as Salmonella, E. coli, and Bacillus cereus. These bacteria can cause foodborne illnesses characterized by symptoms like vomiting, diarrhea, abdominal cramps, and fever.

2. Toxin Production: Certain bacteria, such as Bacillus cereus, can produce heat-resistant toxins that can survive the cooking process. Consuming these toxins can lead to food poisoning even if the corn was initially cooked properly.

3. Spoilage: Over time, cooked corn on the cob will undergo spoilage due to the breakdown of its components by microorganisms. This process can lead to unpleasant changes in taste, texture, and appearance, making the corn unappetizing and unsafe to consume.

4. Risk of Cross-Contamination: If spoiled corn comes into contact with other foods, it can transfer harmful bacteria, potentially contaminating other items and increasing the risk of foodborne illness.

To ensure food safety, it's essential to follow proper storage guidelines and consume leftovers within a safe timeframe. Cooked corn on the cob should be refrigerated promptly after cooking and consumed within 1-2 days. If you're unsure about the safety of the corn, it's best to discard it to avoid any potential health risks.