We regularly get asked about sweet corn and it’s addressed in the FAQ section of Stop Counting Calories and Start Losing Weight (it’s on page 252 of the most recent version and it’s replicated here…
Nature delivers sweet corn on the cob, so, strictly speaking, you should eat corn on the cob so that you are eating the whole food – all the chewy bits that tinned sweet corn takes out. (You can’t have butter on corn on the cob, as this mixes fat with carbs).
Tinned or frozen sweet corn is OK, but it does have a high glycaemic index so it impacts blood glucose more than green vegetables and salads etc. As a general rule, brighter coloured vegetables tend to be higher in carbohydrate (butternut squash, carrots, sweet corn) and therefore they are best to eat more sparingly than green vegetables and salad, which can be eaten in large quantities.
If you suspect that you have Candida, sweet corn is best avoided for a few weeks and it doesn’t help Hypoglycaemia much either. In the US, corn is also a major Food Intolerance – because Americans eat a lot of popcorn and corn chips – so it is a food eaten too much of and too often.