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Corn (<i>Zea mays</i>) is a worldwide crop subjected to infection by toxigenic fungi such as <i>Fusarium verticillioides</i> during the pre-harvest stage. <i>Fusarium</i> contamination can lead to the synthesis of highly toxic mycotoxins, such as Fumonisin B₁ (FB₁) and Fumonisin B₂ (FB₂), which compromises human and animal health. The work aimed to study the antifungal properties of fermented yellow and oriental mustard extracts using nine lactic acid bacteria (LAB) in vitro. Moreover, a chemical characterization of the main phenolic compounds and organic acids were carried out in the extracts. The results highlighted that the yellow mustard, fermented by <i>Lactiplantibacillus plantarum</i> strains, avoided the growth of <i>Fusarium</i> spp. in vitro, showing Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values, ranging from 7.8 to 15.6 g/L and 15.6 to 31.3 g/L, respectively. Then, the lyophilized yellow mustard fermented extract by <i>L. plantarum</i> TR71 was applied through spray-on corn ears contaminated with <i>F. verticillioides</i> to study the antimycotoxigenic activity. After 14 days of incubation, the control contained 14.71 mg/kg of FB₁, while the treatment reduced the content to 1.09 mg/kg (92.6% reduction). Moreover, no FB₂ was observed in the treated samples. The chemical characterization showed that lactic acid, 3-phenyllactic acid, and benzoic acid were the antifungal metabolites quantified in higher concentrations in the yellow mustard fermented extract with <i>L. plantarum</i> TR71. The results obtained confirmed the potential application of fermented mustard extracts as a solution to reduce the incidence of mycotoxins in corn ears.