The aim of the research was to determine an influence of blanching corn cobs on selected mechanical properties of kernel. The mechanical properties were determined during separation, penetration and pressing tests on the universal testing machine Instron 6022. The machine also enabled the determination of energy consumption at cutting, penetration and pressing. The measurements were taken for the loading head’s movement speed 50 mm.min-1 and its loading 100 N. The obtained tests results were compared to the control group, i.e. the cobs which were not blanched. The analysis of tests results showed that blanching significantly influenced the loss of the kernel’s mechanical properties and energy consumption. This process brought about a drop in cutting force average by 25%, in penetration force by 15%, in pressing force by 23%, in cutting energy by 14% penetration energy by 17% and pressing energy by 4%. Both during the kernel cutting test and after its separation no extract leakage was noticed. The separated kernel was characterized by smooth and equal cut-off surface and there was no mass loss.