How To Make Starch From Corn

How To Make Starch From Corn? | Step-By-Step Guide

In the realm of culinary arts and food science, the art of extracting starch from corn stands as a testament to human ingenuity and resourcefulness. This guide, “how to make starch from corn,” is meticulously crafted to navigate you through the fascinating process of transforming a humble ear of corn into a versatile and invaluable kitchen staple—cornstarch. With expertise gleaned from both traditional methods and cutting-edge food science, this article serves as your comprehensive companion, demystifying each step of the starch extraction process.

Cornstarch is not just a thickening agent for sauces and soups; it’s a culinary marvel with applications that span from the kitchen to the realms of natural cosmetics and beyond. Whether you’re a professional chef seeking to refine your culinary techniques, a home cook eager to explore the depths of do-it-yourself projects, or a curious mind intrigued by the science behind food, this guide promises to enrich your understanding and appreciation of this versatile ingredient.

Embark on this journey with us as we explore the history, the science, and the practical applications of making cornstarch from scratch. Along the way, we’ll share insider tips, explore the benefits of homemade versus store-bought cornstarch, and reveal how this simple yet profound process can elevate your culinary creations. Prepare to be inspired, educated, and, most importantly, equipped to harness the full potential of corn in your cooking and beyond. Join us as we unlock the secrets of making starch from corn, and discover the transformative power of this white, powdery gold.

Background on Corn and Starch

Background on Corn and Starch

Corn, known scientifically as Zea mays, has an extensive history as a dietary staple across the Americas. Archaeological evidence indicates that corn was first domesticated by indigenous peoples in southern Mexico around 10,000 years ago. Since then, it has spread throughout the world and today stands as one of the most widely grown cereal crops globally. Starch is a carbohydrate produced by all green plants for energy storage. It is comprised of long chains of the sugar glucose. Starch accumulates in plant tissues like roots, stems, leaves, flowers, fruits and seeds. In corn kernels, starch is concentrated mainly in the endosperm. Removing and isolating this starch is the primary goal of home extraction.

Selecting and Preparing Corn

Choosing the right corn is the first step towards an efficient starch extraction process. The variety of corn, its ripeness, and purity must be considered.

Criteria for Corn Selection

  • High starch content – Dent, flint and floury varieties tend to have a higher percentage of starch than sweet corn.
  • Optimal ripeness – Kernels should be mature, dense and hard for maximum starch yield.
  • Purity – Corn must be free of rot, damage and contamination.
  • Freshness – Recently harvested corn works best to prevent starch degradation.

Pre-Extraction Steps

  1. Remove any remaining silks, husks and cob debris from the corn kernels.
  2. Wash thoroughly in clean water to eliminate dirt, dust and impurities.
  3. Drain excess water and spread out kernels to air dry. Moisture content should be around 14% before milling.
  4. Sort kernels by size and density. Discard any defective ones.

Proper selection and preparation of the starting corn helps optimize starch content prior to extraction.

Extracting Starch from Corn Kernels

Starch extraction from corn involves multiple steps to rupture the kernels, separate out the starch, and purify it from other components.

Breaking Down the Kernels

The hard outer shell and protein matrix of the corn kernels must first be mechanically broken to liberate the enclosed starch granules.


Dry milling is done to crush kernels into a granular grit meal. This creates fissures in the kernel matrix to expose the endosperm starch. Milling can be accomplished using household items like a blender, coffee grinder or heavy rolling pin.


Prior to milling, kernels can be soaked in water overnight to soften their structure. Soaking causes the kernels to swell, which facilitates the release of starch from the protein matrix.

Separating Out the Starch

Once milled, the mixture contains starch, fiber, protein and germ fragments. Starch must be separated by sieving, settling and decanting.


The milled corn mixture is passed through a sieve to remove large fibrous particles. A fine mesh sieve will retain more starch.


When suspended in water, starch settles out due to its higher density. The settled starch can be decanted from the top layer.

Refining the Starch

Further steps purify the extracted starch by removing additional residues.


Repeatedly washing the settled starch will help eliminate any remaining water-soluble proteins, minerals and sugars.


Spinning the starch suspension in a centrifuge accelerates the separation. The compacted starch can then be collected.

Drying and Pulverizing the Starch

Moist starch fresh from extraction needs to be dried and powdered to create a shelf-stable final product.

Drying Methods

  • Sun drying – In warm climates, starch sediment can be spread out to dry naturally in the sun. This preserves the raw quality of the starch.
  • Oven drying – Low heat (100-140°F) can be applied to dry starch faster. Higher temperatures may damage or discolor it.
  • Mechanical drying – Commercial extractors use spray dryers or drum dryers to rapidly dry starch. Home methods should be slow and gentle.


The dried starch cakes are milled into a silky powder. Blenders, food processors and mortar and pestle can be used at home.

Storing and Preserving Corn Starch

Storing and Preserving Corn Starch

To maintain quality and prevent spoilage, homemade corn starch requires proper storage conditions.

Ideal Storage Criteria

  • Cool and dry – 60-70°F temperature and low humidity.
  • Airtight containerOxygen and moisture exposure will degrade starch over time.
  • Away from light – Light accelerates oxidative damage and nutrient loss.
  • No contamination – Sanitary conditions prevent mold growth.

Shelf Life

With optimal storage, corn starch powder can last 6-12 months at home before quality loss. Signs of spoilage include color changes, lump formation, and offensive odors.

Uses for Homemade Corn Starch

Natural corn starch extracted at home has many potential applications as a substitute for commercial starch powder.

Culinary Uses

Homemade corn starch can provide thickness and texture to:

  • Sauces and gravies
  • Puddings and custards
  • Soups and stews
  • Pie fillings and fruit compotes

Since it is free from chemicals, it is ideal for baby foods and restricted diets.

Non-Culinary Uses

  • Biodegradable packing peanuts
  • Eco-friendly containers and bags
  • Natural adhesives and glues
  • Water thickener for plant cuttings
  • Play dough and craft materials

Corn starch bioplastics are sustainable alternatives to petroleum-based plastics.

Conclusion: How To Make Starch From Corn

Extracting starch from corn at home provides a natural, chemical-free product with many uses. While the process involves multiple steps, each relies on simple equipment and techniques adaptable for residential kitchens. With some patience and practice, surplus corn can be transformed into a versatile starch perfect for cooking and crafting. Readers are encouraged to try this rewarding project to appreciate the bounty that corn offers beyond being eaten directly off the cob.

6 thoughts on “How To Make Starch From Corn? | Step-By-Step Guide

    • Winifred Bond says:

      It is the secret to making awesome stir-fry! Either coat your meat with it or just use it to make all the juices thicker.

  1. Emmett Pascall says:

    Cornstarch is also a phenomenal (cheap) substitute for baby powder/ gold bond. Ask any legit line cook and they’ll tell you a pinch/punch of cornstarch down the juevo pouch will save your kiwis from chaffing during a hot shift. Been out of pro kitchens for a few years now, and I still start everyday with a healthy sprinkling.

  2. Robin Cole says:

    Cornflour in a souffle? I just use meringue and some sort of base (like a raspberry coulis) and you can’t lose. Go half meringue then add 1 part base then the rest of your meringue

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