In the present paper, an effort has been taken to perform a literature review on types of corn, its nutrition and types of milling. Corn (Zea mays) is annual crop that belongs to the family of grass i.e. Poaceae. It originates from America especially native of South America and now a days it is cultivated approximately all the regions of the world including India. A whole corn kernel is composed of four different parts such as endosperm, germ, bran and tip cap. The normal corn kernel contains starch as a predominant component with highest total antioxidant activity. Corn can be classified on the basis of endosperm and kernel composition viz. flint corn kernels, dent corn, floury corn, waxy corn, pop corn and sweet corn. Corn can be processed by using dry or wet milling to produce diverse food ingredients such as corn meal, corn grit, corn fiber, corn oil etc. It has been established that research is still required in order to fully understand the composition, types and milling process of the corn in order to help food technologist. Therefore, it was the aim of this investigation to review the types of corn, its nutrition and types of milling.