These two golden oils are high-heat legends, able to do anything from sauté to fry with their stable nature. But while they have high smoke points in common, they also have their own distinct personalities that make them more suitable for different applications. Corn oil is an affordable, “everything” oil, while ghee is a semi-solid with a robust nutty essence. Ready to find out more? Tie up your aprons and read on!
Comparing corn oil vs ghee
| Corn oil | Ghee (clarified butter) | |
| Solid or liquid? | Liquid | Semi-solid |
| Smoke point (Fahrenheit) | 450 degrees | 480 degrees |
| Primary fat | Polyunsaturated | Saturated |
| Taste | Neutral | Buttery |
| Good for cooking… | Raw, low heat, medium heat, high heat | Raw, low heat, medium heat, high heat |
| Common allergens | Corn (zein) | Milk |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | No | Mostly yes |
| Vegan? | Yes | No |
Differences between corn oil and ghee
Between corn oil and ghee, their biggest differences include their flavor profile and texture. Corn oil is a versatile, neutral oil, while ghee is a rich, aromatic, semi-solid. Refined corn oil has a high smoke point and is known to be affordable and flavorless, making it a great catch-all oil for any kitchen. Meanwhile, if you didn’t think it was possible to make butter taste better, ghee might change your mind. It also has a high smoke point but is primarily used in Indian cuisine for its strong buttery flavor and texture.
Both corn oil and ghee are keto-friendly and gluten-free, while only corn oil is vegan.
You can even make your own ghee or corn oil with just two ingredients: water and corn! Keep in mind that DIY oil or fats won’t have as long a shelf life as a store-bought product.
Baking and cooking with corn oil vs ghee
Corn oil is a very reliable and stable oil for cooking at high temperatures. Because it’s neutral and affordable too, it’s often used in commercial kitchens for frying. Other than frying chicken and french fries and pan-frying anything from corn ribs to tortillas, corn oil can also be used to make marinades and dressings. While it can be used for various cooking applications, corn oil is also useful for improving the texture of baked goods when you want to make things like moist cakes, muffins, and quick breads. It won’t impart any flavors into your sweet treats or savory creations and will provide moisture.
Like corn oil, ghee can withstand high temperatures, and due to its semi-solid texture, without splattering either. Although it has a nutty essence and a fragrant quality to it, it can be used for just about anything – frying fish, coating your veggies before roasting, thickening up stews and curries, brushing on Indian breads like chapati and naan, or even making cozy hot drinks like moon milk. In baking, ghee can be used just like butter for anything from pie crusts and muffins. However, note that it’ll have a slightly more concentrated buttery flavor and heavier texture.
Can corn oil and ghee be substituted for each other?
As corn oil and ghee share a high smoke point, they can be used to replace each other on occasion. But, given their differences in texture and flavor, you’ll likely end up with differing results. In savory endeavors like curries or sautés, ghee brings forth that rich, nutty taste that corn oil won’t be able to replicate, while corn oil’s ability to create moistness and lightness to certain goods isn’t something ghee can do.
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 popular for frying. The best all-around substitute for ghee is butter, given that ghee is simply just a clarified version.
Nutrition: Corn oil vs ghee
Corn oil and ghee share a similar calorie count but are practically opposites when it comes to their fat makeup. While ghee is highest in saturated fat – which has been linked to poor health outcomes when consumed in excess – corn oil is highest in polyunsaturated fat – a ‘good’ fat that can lower bad cholesterol in the body. A standout quality of ghee is that it contains cholesterol (35.8mg per tablespoon), which you’ll want to limit in your diet.
Interestingly, ghee contains less lactose than butter, which could be good news for butter lovers who are lactose-intolerant. It can also ramp up your vitamin A intake and support heart health through its omega-3 fatty acids. Corn oil is high in vitamin E and phytosterols (plant-based compounds), antioxidants that can provide anti-inflammatory properties.
As all cooking oils and fats are high in fat and calories, be sure to use them in moderation.
| Per tablespoon (15mL) | Corn oil | Ghee (clarified butter) |
| Calories | 122 | 123 |
| Polyunsaturated | 7.4 g | 0.5 g |
| Monounsaturated | 3.8 g | 4.0 g |
| Saturated | 1.8 g | 8.7 g |
| Trans | 0 g | 0 g |
| Total fat | 13.6 g | 14 g |
| Cholesterol | 0 | 35.8 mg |
The primary fat source is bolded.
How to store corn oil and ghee
The best way to store corn oil is in a cool, dark place away from light and heat sources. Unopened bottles can usually last up to 2 years, while opened bottles should be consumed within a year. For optimal ghee storage, it’s recommended to use a glass jar. In cases where you won’t be using ghee very often, you can either refrigerate or freeze it – just be sure to defrost and leave it out to soften before using.
Corn oil vs ghee: Which is better?
Now we come to the grand conclusion: which is better? Personally, when I’m looking for a versatile oil for all sorts of applications, corn oil is a reliable pick. Its neutral quality allows all the components of my dish to shine. Otherwise, ghee is an incredible, unique fat that can add a flavorful, nutty aroma to both savory and sweet creations. Dynamic and loved by many, both these oils and fats are fantastic additions to any home kitchen!
FAQ
It depends on the scenario. When you’re looking for a rich, nutty flavor to elevate your dishes in the kitchen, ghee is full of flavor and aroma, giving ordinary dishes a little extra something. But when versatility is what you need, especially in baking or high-heat cooking, corn oil lets the true flavors of the dish stand out. Ghee also might fall short if you’re concerned about healthiness, as it contains cholesterol and is highest in saturated fats.
Ghee has a high saturated fat content but also has fat-soluble vitamins to offer. Meanwhile, oils like corn oil, olive oil, and avocado oil boast heart-healthy unsaturated fats and an enticing vitamin and mineral profile that can’t be beat. However, if you’re looking for that semi-solid texture and aromatic quality, oils won’t be able to provide that, so you’re better off using ghee in moderation.
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