The invention discloses a microbial-dipping waxy corn and a method for processing a puffed corn food, and belongs to the field of food biological technical processing. The method comprises the following steps of immersing waxy corns in 0.1 to 0.2 percent of H2SO3 solution that is inoculated with 10 percent of lactic acid bacteria at the temperature of 50 DEG C for 15 to 20 hours, leaching dipped waxy corns with clear water, and draining the water, continuously reusing the soaking solution, heating the waxy corns that are immersed by steam of 0.1MPa for 30 minutes, quickly wind-cooling the waxy corns that are steamed to 60 DEG C, packing the waxy corns into a sealed stainless tank for 10 to 24 hours, drying corn kernels at the temperature ranging from 85 to 90 DEG C, and discharging the corn kernels when the moisture reaches to 10 to 12 percent, puffing the waxy corns by air flows of 1MPa, and obtaining the waxy corn food through classification, frying, flavouring and packing. The frying operation can be eliminated if only a non-fried puffed waxy corn food is to produce. The invention employs a biological technology to break walls of waxy corn cells and soften corn kernels, thereby shortening the immersion time of the waxy corns, and reducing the concentration of the H2SO3 solution. Employing microbes and sulfurous acid to immerse the waxy corns in coordination, the method is characterized by short immersion time and good immersion effect, and the puffed corn food has the advantages of natural golden appearance, slight popping, delicious and crisp taste, fragrant taste, nourishment and the like.