Why is corn oil used for salad dressings and frying?

Corn oil is highly valued for use in salad dressings and frying primarily due to its bland flavor and light color.1

Beyond its sensory characteristics, it is favored for these culinary applications because it contains little cholesterol. While some vegetable oils are selected for high-heat cooking based on their smoke point—the temperature at which an oil begins to emit smoke—corn oil's versatility in the kitchen is largely attributed to its neutral profile, which does not overpower the flavors of other ingredients in dressings or fried foods.12