Two thermodynamic properties of net isosteric heat and entropy of sorption of corn were obtained by thermodynamic equations and mathematical models. Mathematical models were used to predict the equilibrium moisture content (EMC) of corn. The modified Oswin model was the best for prediction of the EMC of corn with R2=0.9910. The isosteric heat of sorption of corn is predicted by a power model applied in this study. After finding the best model (modified Oswin), predictive power of the model was found to be high (R2=0.99). Also a regression model was developed for entropy of sorption. The maximum value of net isosteric heat of sorption of corn is lower than those of some the other agricultural products, which might be due to soft and starchy tissue of corn. At moisture content above 11% (d.b.) the isosteric heat and entropy of sorption of corn decrease smoothly and they are the highest at moisture content of about 8% (d.b.). Isosteric heat and entropy would be useful in the simulation of storage of dried corn. The modified Oswin model predicts corn EMC more accurately than the other mathematical models. Hence better equations are developed for prediction of heat of sorption and entropy based on data from modified Oswin model.