Can corn grits that have been stored for more than three years still be eaten?

Generally speaking, whether corn grits can be consumed after being stored for more than three years depends on the storage conditions and the actual condition of the product. If there are any signs of spoilage, they should not be eaten. The detailed analysis is as follows:

If the corn grits have been kept dry, stored in a sealed container, and placed in a cool, well-ventilated, and odor-free environment, they are generally safe to eat even after more than three years of storage. In such cases, the corn grits should maintain their normal light yellow color without darkening or discoloration, the grains should remain intact and free from mold, there should be no rancid or sour odors, and the taste after cooking should not noticeably change. Consumption under these conditions typically does not pose health risks.

However, if the storage environment is humid or the container is not properly sealed, it is not recommended to consume corn grits stored for over three years. Under such conditions, the grits may absorb moisture, leading to clumping or mold growth. The color may darken or show visible mold spots, and rancid odors may develop—indicating bacterial growth or spoilage. Consuming such spoiled grits may cause gastrointestinal discomfort, including symptoms like bloating and diarrhea.

Before consumption, carefully examine the color and physical condition of the corn grits, and smell them thoroughly. Only cook and eat them after confirming there are no abnormalities. If any sign of spoilage is detected—even slight irregularities—they should not be eaten and must be discarded immediately to avoid health risks associated with consuming spoiled corn grits.