You can eat corn with gastroenteritis, but the corn must be cooked and not baked. Corn has the effect of regulating the stomach, benefiting the lungs and nourishing the heart, strengthening the spleen and dampness, appetizing and educational, nourishing the heart and blood, diuretic and choleretic, hemostatic, hypotensive and hypolipidemic, suitable for the treatment of diarrhea, swelling, foot disease, urinary discomfort, atherosclerosis and coronary heart disease. Corn contains fat, lecithin, grain alcohol, vitamin E, carotene, and B vitamins, and 50% of the fat it contains is linoleic acid. Corn is also high in fiber, which has the property of stimulating the peristalsis of the gastrointestinal tract and accelerating the production of feces, which can prevent enteritis, constipation, and colon cancer. The nutrients contained in the corn germ tip can enhance the body’s metabolism, which can adjust the function of the nervous system and play a role in inhibiting and delaying the production of wrinkles. Corn has the effect of regulating the middle and stomach, lowering blood pressure, diuretic, hemostatic, antidiarrheal, and digestive aid. So you can eat corn, as long as you pay attention to the correct way of eating.