There is no information to support that corn and eggs cannot be eaten together. Corn and eggs can be consumed together to provide the body with carbohydrates, protein and other nutrients. Corn contains carbohydrates and rich dietary fiber. 100 grams of corn contains 196 calories, of which 23 grams of carbohydrates, 3 grams of dietary fiber, 4 grams of protein and 1 gram of fat. Eggs contain high-quality protein, fat, cholesterol, vitamins, minerals and other nutrients, per 100 grams of eggs containing 143 calories, protein 12.56 grams, 9.51 grams of fat, 0.72 grams of carbohydrates, calcium 56 mg. However, dietary fiber and carbohydrates are low, and the two ingredients can be eaten together to complement each other nutritionally. Corn egg cake and corn egg custard are common in recipes. You can adjust the flavor of the food according to different cooking methods. When the two foods are paired together, they can supply more nutrients to the body and taste better. Corn belongs to coarse grains and contains a lot of dietary fiber, excessive intake of which may cause indigestion, and egg yolks contain more cholesterol, and patients with high cholesterol, are not recommended to eat more. Therefore, if corn and eggs are eaten together, you need to pay attention to the right amount to avoid causing indigestion, bloating and other discomfort. Eggs should not be ingested by those who are allergic to eggs.