Corn oil

Corn oil is a vegetable oil extracted from the germ of corn (Zea mays), widely used in cooking for its neutral flavor and versatility. It is a light, pale yellow oil with a high smoke point, making it ideal for frying, sautéing, and preparing salad dressings.

Corn oil originates from regions where corn is cultivated, primarily in the Americas, especially in the United States, Mexico, and some Latin American countries. From there, its use has spread globally due to its availability and culinary properties.

Regarding its properties, it is a rich source of polyunsaturated fatty acids, especially linoleic acid (omega-6), as well as vitamin E, a natural antioxidant that helps protect the body's cells. Furthermore, corn oil helps reduce LDL cholesterol levels, promoting cardiovascular health when consumed in moderation.

In the culinary context and depending on the country, corn oil may also be found under different names or synonyms, such as aceite de elote (especially in Mexico and Central America) or simply cereal oil in certain regions. However, "corn oil" is the most common and recognized term in most Latin American recipes.