Ear Rot can be caused by several fungi. Two important types are Gibberella ear rot, caused primarily by Fusarium graminearum, and Fusarium ear rot, commonly associated with Fusarium verticillioides. Gibberella typically begins at the tip of the ear and produces white, pink or dark reddish mould that may spread downward. Fusarium often appears as scattered white, pink or salmon-coloured mould on individual kernels, particularly where kernels have been damaged by insects or birds. These fungi matter because some can produce mycotoxins, so mouldy corn should not simply be trimmed and treated as sound food.

How to Fix It

WEAR A MASK WHEN HANDLING
Discard mouldy ears: Don't eat ears showing significant mould or rot. Some ear-rot fungi can produce toxins that aren't visible and can't be reliably removed by cutting away the obvious mould.
Control insect damage: Ear-feeding insects create wounds that allow some ear-rot fungi to enter kernels.
Protect ears from damage: Bird and animal feeding can also create openings for infection.
Harvest promptly: Don't leave mature ears exposed to wet weather longer than necessary.
Remove infected ears: Don't leave badly infected ears in the garden after harvest.
Rotate crops: Avoid repeatedly growing corn in the same location, particularly where ear rot has been a recurring problem.
Choose resistant varieties: Where ear rot occurs regularly, look for hybrids with resistance or reduced susceptibility to ear-rotting fungi.