This study investigates the effectiveness of microwave-assisted hot air drying (MAHD) on corn drying process, water migration, dielectric properties, microstructure, and quality attributes. The research compares MAHD with conventional hot air drying (HAD), employing various microwave powers (1.2–3.6 kW) and hot air temperatures (35–55 °C). The results demonstrate that MAHD significantly reduces the drying time (by 30.95–64.29%) compared to HAD. Two-term model accurately describes the drying kinetics of corn. Microwave facilitated the transformation and more uniform distribution of water within the corn, observed through LF-NMR/MRI. Additionally, MAHD was effective in preserving the color and carotenoids, while reducing fat acidity, indicating better quality retention. Microstructure analysis revealed that MAHD increases microporosity and cracks in corn, which correlates with the observed enhancement in drying efficiency. These findings underscore the potential of MAHD as a superior method for drying corn, offering benefits in terms of reduced drying time and improved quality preservation. Display omitted •MAHD significantly reduces corn drying time and improves drying efficiency.•LF-NMR/MRI shows improved water migration and uniform distribution in corn treated with MAHD.•The Two-term model accurately describes corn drying kinetics under MAHD conditions.•MAHD effectively preserves the quality of corn, maintaining color and carotenoids.