Abstract: 【Objective】 Fresh edible corn, which is rich in protein, amino acids, vitamins, and minerals, serves as an important resource. This study aims to systematically evaluate 31 nutritional parameters (including protein, starch, amino acids, and minerals) in nine fresh corn samples representing four varieties from five major producing regions in Xinjiang. 【Methods】 The 31 nutritional indexes (protein, starch, amino acid, mineral) were comprehensively evaluated by using analysis of variance (ANOVA) and cluster analysis. 【Results】 Black waxy corn (Jiaruize) exhibited the highest protein (4.62 g/100g), total sugar (5.80 g/100g), total amino acids (40.40 mg/g), and umami-associated amino acids content (10.43 mg/g) content (P<0.05). Its zero-amylose starch characteristic and zinc enrichment capacity (0.83 mg/100g) also provided unique processing advantages. White waxy corn (Moshangxing) demonstrated the highest VB₂ (0.46 mg/100g) and total mineral content (561.29 mg/100g). 【Conclusion】 Cluster analysis categorized the nine samples into four distinct functional groups. The comprehensive evaluation identified black waxy corn (Jiaruize) from Changji as having the optimal nutritional quality.