How to cook corn oil

Corn oil is one of the most widely used cooking oils. It is pressed from the inside (endosperm) of corn kernels. It is more strongly flavored than other oils. Corn oil that has undergone less processing, known as unrefined corn oil, can be found in specialty stores. It is more dense than refined corn oil and has a darker gold color and a hint of popcorn flavor. Corn oil has a high level of the essential fatty acid linoleic acid and less saturated fat than many other oils. This is one reason it is used to make margarine.

How to cook corn oil

Because of its high smoke point (410 degrees F), corn oil is commonly used for sauteing and frying, two cooking methods that should be used in moderation. Many cooks believe corn oil helps make sauteed foods and fried foods crispier.

Serving suggestions

Corn oil can have a strong flavor, which is why it is probably best used for cooking instead of serving “cold”, such as in a salad dressing. Corn oil’s stronger flavor works well in margarines, but many people prefer the taste of reduced-fat or light margarines made with corn oil.