Corn Oil
Resources > Food > Cooking Oils > Vegetable Oils > Corn Oil

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
+ -


Corn oil is a relatively modern invention only a hundred, not a thousand years old, from 1910 when chemists found a way to refine corn oil for cooking uses. Mazola® Corn Oil was launched the next year.


Refined Corn Oil

Un-Refined Corn Oil


When purchasing Corn Oil, check these items first.

1. Best by Date. Look at the bottles "Best Buy Date." Most Corn Oils should have a shelf life of at least two years. How far away is the expiration of that period on the bottle you are considering? Better products may even have a "Date of Harvest." Do the math and find the freshest bottle. 

2. Country of Origin.  Does the bottle have a tag naming the Mill and country where the product was grown? Proud manufacturers trumpet their credentials. Less proud manufacturers play games. By the way, "Packed in Italy" or "Bottled in Italy" may not mean that the olives were grown in Italy, or that they were pressed in Italy. It only means that the bottles were filled there.   

3. Acidity. Look at the nutrition label and seek out brands with the lowest amount of acid. 

4. Dark Bottle. Most Oils that we have seen come in a clear glass bottle to show off the lighter color of the oil. Darker glass would be better because these light oils are still subject to being broken down by the sun or light in general. Dark glass helps prevent the problem.


Oxygen, heat, light and time cause Corn Oil to Oxidize and become Rancid.

Oils should be tightly capped and kept in a cool dark place. Monounsaturated Oilare less susceptible to going rancid than Polyunsaturated Oils due to temperature. Light is still a risk though, so dark colored bottles are helpful in protecting the Corn Oil from light which will cause them to break down.  

If you do refrigerate your Corn Oil it may become semi-solid in the cold. Just let it sit for 15-20 minutes at room temperature and it will return to liquid form. Corn Oil should keep 6 months to a year in the refrigerator.

If over time, your oil gets “sticky” or has off flavors dispose of it. It has gone bad. 

Culinary Uses

Corn Oil can be used in salad dressings but is not a good candidate for making Mayonnaise because it imparts a pungent “corny” off-flavor at room temperatures. The reason for the corny flavor is that Corn Oil is made from the germ of the corn kernel which includes sulfur- and nitrogen-containing flavor compounds that remain in trace amounts and give the oil the mild corn flavor.

Frying is the heat application where refined corn oil shines. The added heat changes the trace “corn” oil flavor to one that especially enhances fried starches, like Potatoes, and leaves no aftertaste.

Refined Corn Oil is useful for High Heat with a Smoke Point of 457°F (236°C), a Melt Point of 12°F (-11°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Refined Corn Oil is used for frying, baking, salad dressings, margarine and shortening. 

Un-Refined Corn Oil is useful for Medium/Low Heat with a Smoke Point of 320°F (160°C), a Melt Point of 32°F (0°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Unrefined Corn Oil is used for cooking, salad oils, very gentle sautéing, low-heat baking, and pressure cooking.

Portion Size

Allow 1-2 t of Corn Oil per recipe.


Canola Oil

Nutritional Value USDA
Amount Per 100g
Calories 884
%Daily Value*
Total Fat 100g
Saturated Fat 8g
Polyunsaturated Fat 29g
Monounsaturated Fat 58g
Cholesterol 0mg
Sodium 0mg
Potassium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Corn Oil is a mild, medium-yellow colored, polyunsaturated oil that is available in refined and unrefined product. Both are 13% Saturated Fat, 25% Monounsaturated Fat, and 62% Polyunsaturated Fat.

Gluten Free


Low Fat


Low Calorie