Corn Oil

Corn oil is produced from the germ (embryo) of maize (corn) kernels. It is low in saturated fats (13%) and high in polyunsaturated fats (55%) and is almost tasteless and odourless when refined. It is relatively inexpensive to buy compared to many other cooking oils.

Refined corn oil has a high smoke point of 230°C (450°F), making it an economical choice for high temperature cooking such as shallow and deep frying. Its bland taste makes it ideal for baking or for making salad dressings that require an oil with little or no flavour.

Unrefined corn oil has a stronger taste of maize and a lower smoke point of only 160°C (320°F), making it more suitable for low temperature cooking, such as slow grilling or gentle sautéing.

Corn oil is often also used in the manufacture of margarine and vegetable shortenings.