玉米糖浆是一种食用糖浆，由玉米的淀粉制成，糖浆含有麦芽糖及多寡糖，而它们的含量随糖浆的品质而定。在食物中加入玉米糖浆，可以软化质感、增加容量、防止糖分结晶以及加强风味。玉米糖浆跟高果糖玉米糖浆并不一样，后者是经由酶处理过的玉米糖浆，因此含有较多甜度高的果糖。

相对于玉米糖浆，葡萄糖浆所指的较广义的，它不一定是由玉米做的，可是很多时候两者会被视为同义词，因为美国的葡萄糖浆普遍是由玉米淀粉所制成的。技术上而言，葡萄糖浆是淀粉液经水解后所产生的单糖、双糖或多糖混合液，因此可以使用任何种类的淀粉；最常用的是小麦、木薯、玉米和马铃薯。

Corn syrup is a food syrup which is made from the starch of maize (called corn in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.