corn oil
See also: vegetable oil
A neutral, high-smoke-point vegetable oil pressed from corn -- interchangeable with canola or other neutral oils in most cooking, valued for its high smoke point and low cost. Common in Southern and Tex-Mex frying and sautéing.
Buying guidance
Sold in the oil aisle alongside canola and vegetable oil; any brand works the same way. Refined corn oil (the common grocery-store kind) is neutral-tasting; unrefined or "toasted" corn oil, less commonly sold, has a more pronounced corn flavor.
Substitutions
- Canola or vegetable oil -- freely interchangeable, similarly neutral and high smoke point.
- Sunflower or safflower oil -- also neutral and high smoke point, works the same way.
- Olive oil -- adds its own flavor and has a somewhat lower smoke point, fine for moderate heat but less ideal for high-heat frying.
Tips & common mistakes
Reusing the same oil for frying multiple times without straining and replacing it lets off-flavors build up and lowers its smoke point further each time.
Storage
Keeps for several months in a cool, dark cabinet; heat, light, and air all speed up rancidity, so keep the bottle tightly closed and away from the stove.