Name a common ingredient made from the starchy part of corn kernels used as a thickening agent for gravies, marinades, sauces, soups and casseroles.

Explanation

Corn starch is starch isolated from the endosperm of maize kernels. Its granules swell and gelatinize when heated in water, making it useful for thickening sauces, gravies and soups. Potato starch and pectin are other thickeners but are not derived from corn kernels.