Corn Starch (Cornflour or Maize Starch) is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel (the tissue produced from inside the kernel). Corn starch is used as a thickening agent in liquid-based foods such as soups, sauces, gravies, custards.
It is mixed with a lower-temperature liquid to form a paste or slurry. It is sometimes preferred over flour because it forms a translucent mixture rather than an opaque one.