What Is Corn oil and How Can I Use It?

Here's everything worth knowing about corn oil and how to pick it, what it is, how to store it, and what to use instead, plus 289 recipes to cook tonight.

Key Points

Corn oil is a clear, neutral oil pressed from corn germ, cheap and almost flavorless.
A high smoke point near 450°F (232°C) makes it a strong choice for frying and searing.
Use it where a recipe says vegetable oil; it adds no flavor of its own.
Any neutral high-heat oil (canola, sunflower, safflower) swaps in one for one.
High in polyunsaturated fat, so it goes rancid faster; store cool and dark, away from heat.

What is corn oil?

Corn oil is a clear, golden, almost flavorless oil pressed from the germ of corn kernels. It is the quiet workhorse of the cabinet: cheap and neutral, and able to take high heat without smoking.

That combination is the whole appeal. With a smoke point around 450°F (232°C), it fries and sears hot without burning, and its lack of flavor means it never competes with the food.

You reach for it when you want the oil to do a job and disappear, not when you want it to taste of anything.

It is a cooking oil, not a finishing oil.

Cooking With Corn Oil

High-heat frying is where corn oil earns its keep. Its high smoke point makes it a solid pick for deep-frying and pan-frying, where it browns chicken and crisps doughnuts and fritters without scorching or turning acrid.

Because it is neutral, it slips into recipes where you do not want an oil's flavor showing. It greases a pan, carries the heat for a stir-fry, and stands in as the fat in sauteed dishes like Spaghetti with Shrimp & Asparagus.

It is just as at home in baking. Liquid oil keeps cakes and quick breads tender and moist.

That is why corn oil turns up in a Earlene Sharp's Carrot Cake and the batter of an Old-Fashioned Chocolate Cake.

It also makes a clean base for a vinaigrette or marinade when you want the vinegar and seasonings to lead, as in Cucumber Pachadi.

Where It Fits and Where It Doesn't

Corn oil's strength is that it brings nothing to the flavor party, so it suits any dish whose taste should come from the food and the seasonings. Use it where a recipe just says vegetable oil.

The flip side is the same fact: it adds no character. For a salad or a dish where the oil is meant to taste of something, a fruity olive oil or toasted sesame oil does far more, and corn oil would taste of nothing.

The common mistake is reusing frying oil too many times. Each fry breaks the oil down a little, lowering its smoke point, so old oil smokes sooner and tastes off. Strain it after cooling, keep it somewhere cool, and toss it once it darkens or smells rancid.

The other mistake is using it past its prime. Corn oil is high in polyunsaturated fat, which goes rancid faster than the fat in olive or coconut oil.

Substitutes

Any neutral high-heat oil swaps in for corn oil one for one. Canola, vegetable oil (often a soy or corn blend), sunflower, safflower, and refined peanut oil all behave nearly the same in frying and baking.

Refined or light olive oil also works for high-heat cooking, though it costs more; save extra-virgin for dishes where you want its flavor. Avocado oil is another neutral, high-smoke-point option.

For baking specifically, melted butter or coconut oil can replace corn oil cup for cup, but they are solid at room temperature and add their own flavor, so the crumb and taste shift a little.

Buying and Storing

Corn oil comes in plain plastic bottles in the cooking-oil aisle and is one of the cheaper oils on the shelf. The big jug is the better value if you fry often. There is no meaningful flavor difference between brands.

Store it sealed in a cool, dark cupboard, away from the stove's heat and direct light, both of which speed it toward rancidity. An unopened bottle keeps about a year; once opened, use it within a few months.

Trust your nose before you cook. Fresh corn oil smells clean and almost neutral, while rancid oil smells sharp and waxy, like old paint. If it smells off, pour it out.

Nutrition

Nutrition Facts

Serving Size 1 tbsp (13g)

Amount per Serving

Calories 114Calories from Fat 117

% Daily Value *

Total Fat 13.0g 20%

Saturated Fat 1.7g 8%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 0.0g 0%

Dietary Fiber 0g 0%

Sugars 0.0

Protein 0.0g

Vitamin A 0% Vitamin C 0%

Calcium 0% • Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

recipeland.com/nutrition

Quick facts

Where to find corn oil: Corn oil is usually found in the oils section or aisle of the grocery store or supermarket.

Food group: Corn oil is a member of the Fats and Oils US Department of Agriculture nutritional food group.

In Chinese: 玉米油
British (UK) term: Corn oil
en français: l'huile de maïs
en español: el aceite de maíz

How much does corn oil weigh?

Amount	Weight
1 tbsp	13 grams
1 cup	218 grams
1 teaspoon	4 grams

Fats and Oils

Lard 348 Mayonnaise 961 Salad dressing, mayonnaise style 49 Salad dressing, italian, low-fat 30 Peanut oil 594 Olive oil 6038 Olive oil, extra-virgin 1186 Sesame oil 1030 Sunflower oil 111 Salad dressing 65

Recipes using corn oil

There are 289 recipes that contain this ingredient.

Yummy Whole Wheat Waffles

Whole wheat buttermilk waffles with wheat germ for extra nuttiness. Six simple ingredients, crisp outside and tender inside, perfect for fresh fruit and maple syrup.

Golden Wheat Pancakes

Golden wheat pancakes are vegan, egg-free, dairy-free flapjacks built on whole wheat pastry flour, oat flour, and wheat germ. Sweetened with brown rice syrup, topped with fresh fruit and maple.

Country Style Buttermilk Pancakes with Berry Sauce

Country Style Buttermilk Pancakes with Berry Sauce recipe

Garlic & Parmesan Popcorn

Pop that popcorn with fresh garlic and dress with parmesan for a garlicky cheesy twist on a quick and easy healthy snack.

Best Black Bean Chili

Black bean chili built on home-ground spices and dried ancho chile. Vegetarian, vegan-adaptable, with toasted cumin and homemade chili powder. Serve over melted cheese with creme fraiche and roasted poblanos.

Brownsville Chili

Texas-style Brownsville chili with ground beef, dried pinto beans, jalapeños, and a hint of cinnamon. A border-town big-batch chili serving up to 32 with that distinctive sweet-savory backbone.

Hershey's Chocolate Brownies

Hershey's chocolate brownies bake a one-bowl cocoa batter with corn oil and egg substitute for a lower-cholesterol take on the classic. Fudgy centers, crackly top, dusted with powdered sugar.

Pumpkin & Chickpea Soup

Pumpkin and chickpea soup with caramelized onions, fresh pumpkin, soaked chickpeas, and a hint of honey. Hearty vegan, high-fibre soup ready in an hour.

Favourite Breakfast Cornmeal Pancakes

These have a great texture and are not as filling and heavy as ordinary pancakes.

Carrot Cake with Lemon Frosting

Carrot cake with lemon cream cheese frosting, made ultra-moist with pureed carrots, crushed pineapple, and toasted walnuts. The bright citrus frosting cuts the sweetness on this towering three-layer cake.

Mexican Chicken Chili

Mexican chicken chili blends home-ground chicken breast with a little lean beef, simmered low and slow with warm spices and tomatoes. Topped with avocado, a dollop of yogurt, and fresh cilantro for a lighter bowl.

Whole Wheat Batter Bread

A hearty no-knead whole wheat batter bread, beaten rather than kneaded and boosted with wheat germ and soy flour for extra fiber and protein. Honey and molasses give it a deep, faintly sweet, nutty crumb.

Apple & Cheddar Corn Muffins

So moist and delicious. These muffins are one of our favorites for breakfast or snack.

Apple & Cheddar Corn Muffins

So moist and delicious. These muffins are one of our favorites for breakfast or snack.

Three-Pepper Popcorn

Stovetop popcorn popped in garlic-infused oil, then tossed with cayenne, cracked black pepper, and hot sauce butter. This fiery, crunchy snack blows microwave bags out of the water.

Sunday Italian Vegetable Soup

This hearty Italian vegetable soup delivers. It is chock full of vegetables, two kinds of beans, pasta, and tomatoes, everything needed for a relaxed Sunday meal.

Light Chocolate Brownies

Light chocolate brownies made with cocoa powder, egg substitute and a corn oil spread instead of butter, so they bake up fudgy and cholesterol-free. A one-saucepan brownie, dusted with powdered sugar.

Indian Mango Chutney

This delicious mango chutney is great with any kind of Indian dish.

Homemade Noodles

This recipe is fun to make.Store-bought noodles is fine, for the most part, but homemade pasta noodles offer a completely different texture and taste experience.

Brenda's Italian Bread

Making your own bread is always the way to go, it fills your entire place with great aroma during the baking, and nothing is better than a fresh loaf of bread.

Popcorn with Basil & Sun-Dried Tomatoes

Popcorn tossed with basil, cheese and sun-dried tomatoes. Amazingly delicious popcorn with a twist.

Aloo Ko Achar (Potato Salad)

A quick, easy and flavorful salad. I added a bit chopped red onion, and used lemon juice instead of lime juice, and it was very tasty. Next time I will use pickled jalapeno, which I think will make the salad taste even better.

Old El Paso - Spicy Rice & Chicken Enchiladas

Spicy succulent strips of chicken, onion and peppers mixed with sweetcorn, rice and cheese served in a warm tortilla. A great sharing dish – help yourself to a couple of enchiladas and eat with a fresh green salad, scatter with the rest of the grated cheese.

Chipotle Tomatillo Salsa

Smoky chipotle tomatillo salsa with charred tomatillos, pureed chipotles in adobo, red onion and cilantro. Tart, smoky and vegan, with a deep building heat that's a world above any jar.

Low-Fat Apple Walnut Bran Muffins

Try this fruity delicious snack that is perfect for a treat after lunch.

Buttermilk Corn Oil Biscuits

Buttermilk corn oil biscuits use yeast plus baking powder for double leavening and a refrigerator-friendly dough that keeps a week. Pull off only what you need and bake fresh biscuits any morning.

Mango Chutney #1

Barely ripe mangoes simmer with fresh ginger, garlic, cumin, and fenugreek in malt vinegar until the fruit turns translucent and the liquid thickens into sweet-tart Indian chutney perfect for canning.

Wednesday's Chili

Weeknight ground beef chili built on a sneaky shortcut: a can of French onion soup blended smooth and mashed into the meat. Kidney beans, tomato paste, chili powder, and cumin do the rest. One pot, no chopping.

My Kentucky Derby Chocolate Pie

No special occasion needed for this decadent dessert...it's so easy.

Chinese: Stir-Fry Pork & Peppers

Quick Chinese pork stir-fry with bell peppers, mushrooms and water chestnuts in five-spice marinade, finished with cornstarch-thickened sauce over rice.

Eggplant Spaghetti Sauce

We loved it and used it in the Turkey Lasagna recipe.

Fresh Apple Pound Cake

Made a few changes, and I got a much healthier but super moist and delicious fresh apple cake (see the linked recipe below). I love making everything healthier without losing great flavor and texture, desserts are definitely one of them, especially I have such a sweet tooth :)

Chickpea, Corn & Kidney Bean Chili

A hearty vegetarian chili loaded with chickpeas, kidney beans, and sweet corn, simmered with tomatoes, carrots, green pepper, and jalapeno. A satisfying, meat-free one-pot dinner that even chili skeptics love.

Jalapeno Cornbread

This was THE BEST EVER! So moist and so much flavor with just the right amount of 'kick' to it. I loved loved LOVED this and so did my guest! This gets more than 5 stars! and a double blue ribbon! :)

Russian Shashlik

Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.