Mechanical pressing and solvent extraction are used to get the oil out of the endosperm, then the oil is filtered and refined.
Corn doesn’t have as large an oil content as do other things such as soybeans or sunflower seeds, so you need great quantities of the endosperm. This isn’t really an oil that could happen without an industrial infrastructure behind it.
The oil is a light golden colour and has a mild, delicious taste vaguely reminiscent of corn. If you have grown up with this taste, you’ll love it in dressings and mayonnaise; if you haven’t, then choose instead a more neutral tasting oil. The oil has almost no smell.
The oil is very popular in North America, and is a standard in many homes. It is also used commercially to make many other products.
Corn oil is very good for making popcorn with it as enhances the corn taste of the popcorn.
Unrefined Corn oil will smoke at 320 F (160 C); refined (the kind that you’re most likely able to buy) will smoke at 450 F (232 C).
13% saturated fat, lower than olive oil (14%).