Corn silk, the major byproduct obtained after corn processing, is collected in large quantities and dumped as an agricultural waste. Corn silk, scientifically known as Maydis stigma, has a morphological characteristic of thread-like structures interlinked with the ear of corn. Traditionally, it has been used to treat various disorders owing to its pharmacological properties viz. antioxidant, anti-diabetic, anti-fatigue and anti-inflammatory effect. Corn silk is nutritionally rich in carbohydrates, protein, fibre and bioactive compounds namely, flavonoids, phenolic acids, flavones, volatile oils, pigments etc. which favours its incorporation in therapeutic foods to prevent chronic illness. The utilization of corn silk will contribute to enhance overall health, increase farmers' economy and can be promoted as a value-added functional food product. The current review focuses on the varietal difference in nutritional composition and phytochemical composition, health-promoting properties and its utilization. Recent findings discussed in the current review validate the utilization of corn silk despite si being a waste, in food-grade, cosmetics, or as herbal medicine and henceforth, offer numerous opportunities to develop functional and therapeutic value-added food products.

Graphical Abstract