tbs. corn oil
Corn oil is rich in linoleic acid (omega-6 polyunsaturated fat) and contains vitamin E, a fat-soluble antioxidant. Like all oils, it is calorie-dense at approximately 120 calories per tablespoon.
About
Corn oil is a vegetable oil extracted from the germ of corn (maize, *Zea mays*), a cereal grain native to Mesoamerica. The oil is obtained through mechanical pressing or solvent extraction of the corn germ, which comprises only 8–12% of the kernel but contains the majority of the kernel's lipids. Corn oil is pale yellow to golden in color with a mild, slightly sweet corn flavor. The oil's composition is predominantly linoleic acid (an omega-6 polyunsaturated fatty acid) alongside oleic acid (monounsaturated) and lesser amounts of palmitic and stearic acids. Its relatively high smoke point (approximately 450°F/232°C) makes it suitable for high-heat cooking applications.
Culinary Uses
Corn oil is widely used in commercial and home cooking as a neutral-flavored cooking oil suitable for frying, sautéing, baking, and salad dressings. In North American and industrial food production, it is a primary oil for deep-frying and is common in mayonnaise, salad dressings, and margarine formulations. Its mild flavor and high smoke point make it ideal for applications where the oil's taste should not dominate. However, many culinary professionals prefer oils with more distinct flavor profiles (such as olive oil) for vinaigrettes or dishes where oil contributes to the sensory profile.