This study aimed to understand effects of lipids, including corn oil (CO), soy lecithin (SL), palmitic acid (PA), stearic acid (SA), oleic acid (OA), and linoleic acid (LA), on the enzymatic hydrolysis and physical properties of normal corn (NCS), tapioca (TPS), waxy corn (WCS), and high-amylose corn (HA7) starch, and to elucidate mechanisms of interactions between the starches and lipids. After cooking with the lipids (10%, w/w, dsb), NCS, TPS, and HA7 showed significant decreases in enzymatic hydrolysis, and their DSC thermograms displayed amylose–lipid-complex dissociation peaks except with the CO. 13C NMR spectra of amylodextrin with CO showed downfield changes in the chemical shifts of carbons 1 and 4 of the anhydroglucose unit, indicating helical complex formation. Generally, free fatty acids (FFAs) reduced, but SL increased the peak viscosities of starches. FFAs and SL decreased, but CO increased the gel strength of NCS. These lipids displayed little impacts on the enzymatic hydrolysis and physical properties of WCS because it lacked amylose.