Corn is harvested at a high moisture level, and thus must be dried to less than 15% moisture to ensure safe storage. Improvements to reduce the energy consumption of the dryers have been implemented, especially by increasing the inlet air temperature. However, overheating may have a negative impact on the stability of nutrients, especially amino acids (AA), because Maillard reactions may occur if heat and moisture are applied to feed ingredients. Consequently, Maillard reactions result in a decrease in the concentration and digestibility of AA, and it is possible that energy digestibility is also reduced. Therefore, the objective of these experiments was to test the hypothesis that both the temperature used in drying and the time that heat is applied will affect the standardized ileal digestibility (SID) of AA, and concentration of digestible energy (DE) and metabolizable energy (ME) in corn fed to growing pigs.