The work aims to compare and analyze the change in gelatinization temperature and peak viscosity of corn starch milled with different milling media. Planetary ball mill was used for the micronized treatment of corn starch. The starch was milled respectively without any medium, with distilled water or with absolute ethyl alcohol. The starch viscosity meter was used to measure the gelatinization temperature and peak viscosity of the milled starch. The results showed that the gelatinization temperature and peak viscosity decreased with the increase of the milling time. Grinding media's influence on corn starch’s gelatinization temperature was: distilled water > absolute ethyl alcohol > without any medium; while the influence on peak viscosity was: distilled water > absolute ethyl alcohol > without any medium. Ball milling can reduce corn starch’s gelatinization temperature and peak viscosity and the change of corn starch’s properties come to the maximum when the medium is distilled water.