Corn Oil


Corn oil is oil extracted from the germ of corn. Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarine. Corn oil has a milder taste and is less expensive than most other types of vegetable oils. Refined corn oil is 99%% triglyceride, with proportions of approximately 59%% polyunsaturated fatty acid, 24%% monounsaturated fatty acid, and 13%% saturated fatty acid.


Translations: Kukurūzas eļļa, Kukurūzų aliejus, Ulei de porumb, Kukuruz nafte, Dầu bắp, Olej kukurydziany, मकई का तेल, Óleo de milho, Кукурузное масло, Αραβοσιτέλαιο, زيت الذرة, 옥수수 기름, Kukuřičný olej, Minyak Jagung, 玉米油, Oli de blat de moro, Kukuričný olej, Olio di mais, שמן תירס, Majsolja, Кукуруз нафте, コーン油, Maisöl, Maisolje, Aceite de maíz, Кукурудзяна олія, Maissiöljyyn, Царевично олио

Physical Description

Corn oil is sold in different amounts. It is not a viscous liquid. It burns easily when heat is too high.

Colors: Pale yellow color

Tasting Notes

Food complements: Almost any food that involves baking and frying.
Substitutes: Canola oil, Vegetable oil

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Choose oil that has not expired.
Buying: Can buy corn oil at any grocery store.

Preparation and Use

Commonly used for french fries, fried chicken, fried desserts. Also used to saute vegetables or meat. Used for recipes like brownies and cakes.

Corn oil burns easily if left over heat too long without the addition of food.

Cleaning: No special needs though corn oil may be difficult to clean out of clothes if splattered from frying.

Conserving and Storing

Store at room temperature in a cool place.


History: The first commercial use of corn oil for cooking uses was in 1898



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