Cellulose derived from corn fiber, an underutilized byproduct of the corn industry, shows strong potential as a functional ingredient and dietary fiber source. This study comprehensively evaluated the compositional, structural, thermal, techno-functional, and digestive properties of native corn cellulose, in comparison with commercial cotton, wood celluloses, and carboxymethyl cellulose (CMC). Corn cellulose contained residual hemicellulosic sugars (xylose, arabinose, galactose) absent in the commercial samples. It exhibited the coarsest particle size and lowest specific surface area, yet maintained a uniform and symmetrical distribution. Microscopic examination revealed that corn cellulose has a rough, porous, and fibrillated surface with fragmented fibers, contrasting with the smooth, uniform fibers of cotton and the amorphous, aggregated structure of CMC. Functionally, corn cellulose showed the highest water-holding capacity, while wood cellulose had superior oil-holding capacity. Structurally, corn and cotton celluloses had similar crystallinity (CrI similar to 51-52 %), lower than wood (61 %), while CMC was amorphous. Rapid visco analysis and differential scanning calorimetry revealed corn cellulose behaved similarly to CMC, showing endothermic moisture loss and exothermic decomposition. Enzymatic hydrolysis indicated that corn and cotton celluloses yielded the highest glucose levels, despite corn's larger particle size. These findings highlight corn cellulose's potential as a sustainable, functional fiber for food applications.