Cornstarch

Cornstarch is a fine, powdery starch that is extracted from corn kernels. It is typically used as a thickening agent in cooking and baking. Cornstarch is a year-round staple with no specific seasonality, as it is derived from dried corn which is stored and processed throughout the year. It's widely used across many cuisines, particularly in Asian dishes to create glossy sauces, as well as in American and European cooking for thickening gravies, soups, and pie fillings. Its ability to thicken without imparting additional flavor makes it a versatile ingredient in the kitchen.

Cornstarch Synonyms

Corn flour
maize starch
cornflour

Cornstarch Substitutes

Different Forms/Types of Cornstarch

Non-GMO

Cornstarch sourced from non-genetically modified corn, preferred by some consumers for health and environmental reasons.

Organic

Certified organic cornstarch, which ensures the corn was grown without synthetic pesticides or fertilizers.

Powdered

Cornstarch in its most common and pure form, a fine white powder derived from the endosperm of the corn kernel. It's mainly used as a thickening agent in cooking and baking.

How to Choose Cornstarch

When selecting cornstarch, look for a well-sealed container to prevent moisture from clumping the powder. The best quality cornstarch should be pure white and fine in texture without any discolorations. If you’re interested in non-GMO or organic products, look for the appropriate certifications on the label.

Cooking/Prep Tips for Cornstarch

Cornstarch is a fine, powdery starch extracted from corn kernels. It's primarily used as a thickening agent in cooking and baking. When using cornstarch, it's important to mix it with a cold liquid to create a slurry before adding it to hot liquids to prevent clumping. Always stir the mixture until achieving a smooth consistency. Additionally, avoid overcooking as cornstarch can break down and lose its thickening power. Cornstarch doesn't freeze well and can result in a spongy texture upon thawing, so it's best used in dishes that will not be frozen.

Shelf Life of Cornstarch

Cornstarch should be stored in a cool, dry place in an airtight container to prevent it from absorbing moisture and odors. It has an indefinite shelf life if stored properly, but it's best to use it within 18 months for peak freshness. Do not store it near strong-smelling foods or in the refrigerator, as it can easily absorb smells.

Recommended Brands for Cornstarch

non-GMO cornstarch: Rumford

organic cornstarch: Bob's Red Mill

powdered cornstarch: Argo

Cooking Techniques for Cornstarch

Slurry: A slurry is made by mixing cornstarch with a cold liquid, usually water or broth, before it's added to a hot dish. This prevents clumping and ensures even thickening. The slurry is then poured into the simmering sauce or soup and stirred continuously until the desired thickness is reached.

Velveting: In Chinese cooking, cornstarch is used in a technique known as velveting to tenderize proteins like chicken, beef, or pork before stir-frying. The meat is marinated in a mixture of cornstarch, egg white, and rice wine, which forms a protective barrier that locks in juices and keeps the meat tender.

Thickening Agent: Cornstarch is commonly used to thicken sauces, gravies, soups, and pie fillings. It provides a clear, glossy finish, unlike flour, which can make sauces look opaque. It's twice as powerful as flour as a thickener, so half the amount is typically sufficient.