Maize (Zea mays L.) is considered as the most important crop cultivated worldwide under variable climatic ranges because of their higher adaptability to different environmental conditions. Corn (Zea mays L.), the world's leading grain crop, plays a major role in human nutrition. Corn, often referred to as maize, is the world's most widely grown food crop, preceded by rice and wheat (FAOSTAT 2018). In most of the developed countries, maize is considered as staple food and is used as animal feed and bio-energy crop for ethanol production. Maize’s widespread availability, high protein content and low price, makes it a primary source of nutrition in the diets of people in poor nations in comparison to other protein-dense foods. More than half of the caloric requirements of humans are met by the three most widely cultivated grains (maize, wheat, and rice). Animals also consume maize and wheat grains. According to FAOSTAT, 2009, maize was cultivated in an area of 159.5 million hectare worldwide and it alone responsible for 15% protein and 20% calories in diet. Corn is generally grouped into six varieties namely dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. It is widely grown almost in all countries. As per the IGC 2016, the overall production of corn worldwide was approximately about 1.04 BT. In USA, corn is one of the most important cereal crops, producing 36.05 MMT of corn in 2016. Over the last several years, maize producers enjoyed a steady increase in annual income. In 2015/16, the United State of America delivered more than 33.0% of the total corn production. As per the financial survey of MP, the production of sweet corn in India during 2017-18 was 43.80 lakh MT and the area under sweet corn was 13.17 lakh Ha. Sweet corn (Zea mays saccharata Sturt.) is the new health-conscious generation's superfood. Sweet corn has a nutritional value similar to many high-priced vegetables such as cauliflower, cabbage, and french beans, as well as a high fiber content and a low cholesterol level. In developed countries, it is considered as an important vegetable crop (ICAR, 2006). Sweet corn being rich source of carbohydrates, sugars and also contains vitamin A, B3 and C. It is rich source of folic acid, fiber, minerals and protein (Gebhardt et al., 1991). The total sugars accounts around 25–30% in sweet corn (Gadag et al., 2009). A whole sweet corn seed consists of 4 parts: germ (10–12% db), bran (5–6% db), endosperm (82–84% db), and tip cap (1% db). The maize kernel is heterogeneously distributed in terms of starch, non-starch polysaccharides, protein, and lipids. Starch is the primary constituent (61–78% db) of a typical maize kernel, and is mainly found in the endosperm (98–99% db) (Watson, 2003). The two most significant constituents of starch are amylose and amylopectin. The functional as well as physico-chemical properties of starch are highly impacted by amylose/amylopectin ratio (Uarrota et al., 2013). On the basis of amylose content, starch can be categorized into classes: waxy types (0.0 to 3.5 g/100 g), non-waxy (17.0 to 31.9 g/100 g), low-amylose (7.8 to16 g/100 g) and low amylose content starch reported low gelatinization temperature (Suma P et al., 2015). In plants, starch is the primary carbohydrate. Chemically, amylose and amylopectin are two glucan polymers. The crystallization of amylopectin and the arrangement of the crystalline lamella is affected by amylose content. The crystallization and arrangement of the crystalline lamella is an important property for swelling and gelatinization (Copeland et al., 2009). The polymer, amylose has low molecular weight with linear carbon-carbon α-1, 4 glycosides linkage whereas, amylopectin has a heavy branched structure with higher molecular weight. The ratio of amylose and amylopectin has an effect on the glycemic index value of some foods. Degree of crystallinity and microstructures of various types of starches are different and primarily depends upon the amylose to amylopectin ratio (Gallant et al., 1997). Starch has been separated mostly via wet-milling techniques, which include soaking entire grains (or flour) in aqueous phase for many hours prior to milling to assist the extraction of starch from other constituents. The mixture is then rinsed and screened repeatedly with water to remove protein and fibrous impurities. Centrifugation is used to retrieve the isolated starch prior to drying (Gallant, Bouchet, & Baldwin, 1997). Starch is utilized in many sectors as an emulsifier, viscosifier, defoaming agent for encapsulation and sizing agent. In the food industry, starch is converted to sugars through malting, and the sugars are fermented to create ethanol, which is used to make whiskey (via brewing) and biofuel. Starch was employed as an excipient, pill crumble, and folio in the pharmaceutical industry (Basiak et al., 2017). It was also used as dietary fiber in processed foods (Mishra et al., 2006). Present study will be investigated to observe the effect of various extraction methods on the physicochemical, structural properties and crystallinity of sweet corn starch with following objectives: