What is Corn Oil?

@myharley - You have really made me hungry! I've never tried adding brown sugar to corn.

I like corn oil because it is high in vitamin E. If I'm a bit short of cash it's my first choice after olive oil.

Like everything high in fat, I try to watch how much I consume. Why do the best tasting things always seem to be bad for you?

I have a hard time passing up a piece of homemade pie that has been made with a real pie crust. I keep a bottle of Mazola corn oil on hand so I can make a quick pie crust.

Once you get used to it, it really does not take that long, and the taste is worth it. My mother always used Mazola corn oil and had the best pie, so that is what I use too. I don't think my pies are quite as good as hers yet, but I am working on getting a perfect, flaky pie crust.

I like to use corn oil when I am making my own popcorn. If I am in a hurry, it is easy to throw in a bag of microwave popcorn, but if I want really good popcorn, I will make it myself.

I have found that corn oil works really good for popping all of the kernels. If I want to have it taste like kettle corn, I will add some white sugar. If I want it to taste more like a caramel corn, I will add some brown sugar. Sometimes a mixture of both is really good too!

I love to make my own quesadillas at home because I like to know exactly what I am putting in them. I like them with chicken, avocados and lots of cheese.

I will usually cook my tortillas in some Wesson corn oil. This works well because this oil does not smoke and will not turn brown.

I like to make sure the cheese is completely melted, yet don't want the tortilla to be soggy.

Many times I will eat these as a meal. They are quick to prepare and the corn oil helps keep the tortillas crisp - just the way I like them.

I make a homemade Italian dressing using corn oil. I don’t like the taste and scent of vinegar, so I only use dressings that I make myself.

I start with a narrow-necked bottle. I pour it two-thirds full of corn oil. Then, I use a funnel to pour in lots of Italian seasoning. I like to add several squirts of lemon juice to make it tangy. I put the lid on tight and refrigerate it.

I use this dressing over salads made up of green leaf lettuce, cucumbers, bell peppers, tomatoes, croutons, and broccoli. Sometimes, I use it to dress bare broccoli and make it more appetizing.

I make homemade potato chips using corn oil. I bake them at the high temperature of 450 degrees, so the high smoke point of corn oil keeps them from having a smoky taste.

First, I coat a baking sheet with corn oil. Then, I cut up a couple of potatoes into thin round slices. I place them on the oiled sheet and brush them with additional corn oil. Then, I season them with salt, pepper, and parsley.

After fifteen to twenty minutes in the oven, they start to brown on top and develop blisters. This means that they are ready.

@seag47 - I love that corn oil does not smoke easily. I have fried chicken in other oils in the past, and the smoke that arises often sets off my fire alarm. It also makes the house smell bad, and it can ruin a meal.

I use corn oil for sauteeing vegetables. I like to cut up a zucchini, onion, and garlic and add them to a skillet with green beans, salt and pepper. I sautee them for about fifteen minutes, and the corn oil never produces smoke. The corn oil flavor goes great with vegetables, since it comes from one.

I use corn oil when frying chicken. Since I like to sear the chicken, I need oil that can withstand a high temperature.

I cover the bottom of a skillet with corn oil. I turn the temperature to medium and let it heat up for a few minutes. While I wait, I dip raw chicken in a mixture of egg and milk. I roll it in flour seasoned with season-all, salt, and pepper. Next, I place the chicken into the oil.

When it hits the hot oil, it sizzles immediately, but it does not produce smoke. I only have to cook it this way for a couple of minutes on each side. Then, I turn the temperature down and slow cook the chicken until it is no longer pink in the middle.