In order to improve the drying rate of corn and clarify the effect of microwave intermittent drying on the starch in corn， this paper took 'Jinongyu 719' as the research object， and compared the effects of natural drying and microwave intermittent drying on the processing and structural properties of corn starch under different microwave power densities. The results showed that compared with natural dried corn， the properties of corn starch changed significantly after microwave drying. When the microwave power density was in the range of 0.9-3.6 W/g， the peak viscosity and solubility of corn starch increased first and then decreased. When the microwave power density was 1.8 W/g， the peak viscosity and solubility of starch were the highest. The results of static rheology showed that the starch gel of corn was pseudoplastic fluid after natural drying and microwave drying. The results of dynamic rheology showed that when the microwave power was in the range of 0.9-1.8 W/g， the viscoelasticity of corn starch gel could be significantly improved by microwave. When the microwave power density was 1.8 W/g， the viscoelasticity of starch gel was the best. When the microwave power density was higher than 1.8 W/g， the hardness of corn starch gel increased significantly. After microwave drying， the swelling degree， enthalpy value and order degree of corn starch decreased， and the particle size increased. The results showed that the characteristics of corn starch dried with microwave power density of 1.8 W/g， microwave action time of 2 min and soaking time of 4 min were the best.