Corn oil is a vegetable oil pressed from the germ of corn kernels, valued for its neutral flavor and high smoke point. Unlike many traditional cooking fats, corn oil is a product of industrial milling: extracting oil from the corn germ at scale became commercially viable only in the late 19th and early 20th centuries, well after corn itself was domesticated in the Americas. It is widely used for frying, sautéing, baking, and as a base for salad dressings and marinades, and its mild sweetness lets other flavors dominate a dish.