Abstract The effects of climate change highlight concerns about food safety, including fungal contaminants, some of which could produce toxic compounds. Toxigenic fungi are expected to become more prevalent with climate change. This paper summarized the common fungal microflora of corn seeds and milled-corn products, focusing on the postharvest stage. The commonly produced mycotoxin groups and toxin-mitigating measures were also discussed. Commonly reported fungal species associated with corn seeds and milled products belong to the genera Aspergillus (A. flavus, A. niger, A. fumigatus, A. terreus, A. parasiticus, A. ochraceous, A. candidus), Fusarium (F. verticillioides, F. proliferatum), Penicillium (P. citrinum), Alternaria (A. alternata) and Eurotium (E. chevalieri). Six mycotoxin groups are associated with these fungal contaminants and have been detected in corn seeds. These mycotoxins were aflatoxin, fumonisin, ochratoxin, nivalenol, zearalenone, and cyclopiazonic acid. The presence of fungi does not necessarily indicate the presence of mycotoxins. Several factors affect these toxic metabolites' production, such as the fungal strains, substrate composition, moisture content, aeration, temperatures, and other storage conditions. This review provides a consolidated account of fungi detected and isolated from corn seeds and milled corn products.