To accurately and comprehensively evaluate the quality of waxy corn varieties, and elucidate the interrelationships among quality traits, and reveal the differences among varieties, evaluation indices of crude starch content, amylopectin content, residue ratio, appearance, odor, color, waxiness, flavor, tenderness and thinness were adopted in this study. By utilizing variability analysis, correlation analysis, cluster analysis, principal component analysis and radar chart, a comprehensive assessment was conducted on 10 waxy corn varieties. It was shown that the selected indices exhibited coefficients of variation ranging from 1.77% to 9.16% among these varieties. Within these indices, residue ratio displayed the maximal variability, yet crude starch content exhibited the minimal variability. Correlation analysis revealed that, appearance, color, waxiness and amylopectin content were significantly (p<0.01) positively correlated with the taste score, therefore, these indices were identified as main determinants for waxy corn quality. The 10 varieties were divided into 3 clusters by cluster analysis. In the principle component analysis, Xunnuo 313, Yunuo 502, Yubainuo 501,Angongnuo 818 and Xunnuo 504 got higher scores, indicating a superior quality. As revealed by the radar chart method, the score of Yubainuo 501, Zhounuo 9, Xunnuo 504, Xunnuo 313 and Angongnuo 818 was higher. Based on these results, superior varieties of Xunnuo 504, Xunnuo 313 and Yubainuo 501 were identified. This integrative analytical framework could effectively mitigate the subjectivity inherent in conventional sensory evaluation and overcome the limitations of singular analytical approach, thereby provding more sound theoretical basis for quality assessment of waxy corn.