Corn oil, a pantry staple with a neutral flavor and high smoke point, while almond oil is known for its nutty, fragrant profile and health benefits. The choice between these two oils is one that could totally transform the nature of your dish, as each has unique properties that make them more suitable for certain uses. Ready to find out what special qualities await? Read on.
Comparing corn oil vs almond oil
| Corn oil | Almond oil | |
| Solid or liquid? | Liquid | Liquid |
| Smoke point (Fahrenheit) | 450 degrees | 430 degrees |
| Primary fat | Polyunsaturated | Monounsaturated |
| Taste | Neutral | Marzipan |
| Good for cooking… | Raw, low heat, medium heat, high heat | Raw, low heat, medium heat, high heat |
| Common allergens | Corn (zein) | Tree nuts |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | No | Yes |
| Vegan? | Yes | Yes |
Differences between corn oil and almond oil
The differences between corn oil and almond oil are clear right from the source. Corn oil comes from corn kernels and is famed as an all-rounder with a high smoke point that makes it perfect for frying and roasting. Meanwhile, almond oil, made from pressed almonds, is considered more sophisticated, ideal for anything from light sautés to dressings.
Both corn oil and almond oil are vegan, keto-friendly, and gluten-free, while only almond oil is paleo-friendly. If you’re allergic to tree nuts or corn, you’ll want to stay away from these two oils. Perhaps avocado oil or canola oil would be a better fit!
You can even make your own corn oil with just two ingredients: water and corn! Keep in mind that DIY oil won’t have as long a shelf life as a store-bought product.
Baking and cooking with corn oil vs almond oil
Corn oil is a very reliable oil for cooking at high temperatures. Because it’s so stable and affordable, it’s often used in commercial kitchens for frying. I personally reach for corn oil when I’m whipping up a big batch of french fries, fried chicken, or even tempura if I don’t have any other specialty oils like rice bran oil. The mild flavor won’t overshadow the taste of a dish, which is another plus.
While it can be used for various cooking applications, corn oil is also useful in baking when you want to make moist cakes, muffins, quick breads, or even fudgy, rich brownies and tender pie crusts, thanks to its thicker texture.
Although almond oil also has a high smoke point, it’s often less used for deep-frying and more for roasting, grilling, and raw applications. Thanks to its delicate nature, it pairs exceptionally well with roasted nuts and fruits, fish, and fresh salads, where the nuttiness will add some sophistication. Almond oil is also best used in baking when you want to enhance the good with an almond essence. Think cookies, flavorful cakes, frostings and glazes, and even macarons.
Can corn oil and almond oil be substituted for each other?
Corn oil and almond oil share a high smoke point, but their distinct properties and flavors don’t make them the best substitutes. Corn oil’s mild, neutral flavor makes it more suitable for frying and baking when you don’t want to add any flavors to the dish. It’s better used for its textural properties. On the other hand, almond oil is made to infuse an almond essence and create more of a flavor impact.
If you’re looking for a better substitute for corn oil, canola oil is another mild-tasting oil with a high smoke point that is commonly used for frying. For raw applications, however, go for extra virgin olive oil for a more nuanced flavor. The best all-around substitute for almond oil is pecan oil, which also has a high smoke point and a nutty flavor.
Nutrition: Corn oil vs almond oil
This may come as a surprise, but almond oil and corn oil have quite a few similarities in their base nutrition. They have a similar calorie content, the same total fat content, and both are low in saturated fats. Corn oil is highest in polyunsaturated fats, and almond oil is highest in monounsaturated fats, which are both considered healthy fats that work to lower bad cholesterol.
Almond oil, being high in omega-3s and vitamin E, has anti-inflammatory properties and can keep your skin, heart, and cells in top shape. Interestingly, corn oil also offers some vitamin E, as well as omega-6 fats.
As all cooking oils and fats are high in fat and calories, be sure to use them in moderation.
| Per tablespoon (15mL) | Corn oil | Almond oil |
| Calories | 122 | 120 |
| Polyunsaturated | 7.4 g | 2.4 g |
| Monounsaturated | 3.8 g | 9.5 g |
| Saturated | 1.8 g | 1.1 g |
| Trans | 0 g | 0 g |
| Total fat | 13.6 g | 13.6 g |
| Cholesterol | 0 | 0 mg |
The primary fat source is bolded.
How to store corn oil and almond oil
Corn oil and almond oil should both be stored in a cool, dark place away from light and heat sources. They also happen to have the same shelf life, where open containers should be used up within 6 – 12 months for best quality, and sealed bottles will last 1 – 2 years from the production date.
Corn oil vs almond oil: What’s the verdict?
My personal verdict is that corn oil is typically used more generously, while almond oil is typically used more sparingly. While they both have high smoke points, they’re so much more effective when used according to their strengths – corn oil’s practicality and neutrality and almond oil’s delicate nature and nutty flavor profile. Both oils are certainly worth having in your pantry, especially if you’re someone who cooks, bakes, and experiments in the kitchen frequently!
FAQ
Corn oil isn’t necessarily the healthiest oil out there, as choosing between oils depends on your health goals and how you plan to use them. Corn oil is low in saturated fats and high in good omega-6 fatty acids, but excess omega-6s can still promote inflammation. If you prefer an oil rich in monounsaturated fats, for example, olive oil or canola oil can give you those benefits.
Almond oil can be used as a substitute for vegetable oil in many recipes, but there are a few factors to consider. Although almond oil has a high smoke point, it also imparts a slightly sweet, nutty flavor that can work well in stir-fries and salad dressings but maybe not in dishes where you need a neutral flavor. Almond oil is also relatively thin, which may not work well in certain baked goods, for example.
Leave a Comment