What’s the difference between corn starch and corn syrup?

Wikipedia-

Corn starch:

Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn. It is also ground from the endosperm, or white heart, of the corn kernel. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure (see Non-Newtonian fluid). It is usually included as an anti-caking agent in powdered sugar (10X or confectioner’s sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw cornstarch taste.

The composition of cornstarch varies depending upon the feedstock, but it may be considered to be approximately 25% amylose and 75% amylopectin.

Corn syrup:

Corn syrup is a syrup, made using corn starch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the corn starch to corn syrup. Its major use is in commercially prepared foods as a thickener and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness. Because of its mild sweetness, corn syrup may be used in conjunction with highly-intense sweeteners.

Corn syrup is used to soften texture, add volume, prohibit crystallization and enhance flavor.