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Corn Starch is the starch of the corn grain obtained from the endosperm of the corn kernel. For making this starch, the corn is steeped for 30 to 48 hours, which ferments it slightly. The germ is separated from the endosperm and those two components are ground separately. Next the starch is removed from each by washing. The starch is separated from the corn steep liquor, the cereal germ, the fibers and the corn gluten and then dried. It is widely used as a thickening agent in soups and liquid-based foods, such as sauces, gravies and custard.