The effect of ultrasonic-assisted extraction of carotenoids from corn with a 1:6 ratio of maize meal to ethanol (g g−1) was studied, and the extractive structure was analysed by FTIR. The results showed that at 12 min, the extraction concentration of carotenoids with ultrasound assistance was 3.6 times higher than that without ultrasound assistance. And the concentration of carotenoids obtained from using ultrasound assistance for 30 min was much higher than highest concentration of carotenoids obtained through magnetic stirring in 300 min. After studying multiple variables, the extraction concentration of carotenoids was higher using 700–900 W power, in 20 kHz frequency and at 38–40 °C than that in other conditions. The activation energy of the extraction process was 44.61 KJ mol−1. In addition, to achieve the best efficiency, the horn had to be placed deeper at the beginning of extraction and then raised at the 12 min point to 4.70 cm from the bottom of the beaker. By using FTIR analysis, we concluded that the structures of the corn carotenoids were not destroyed by ultrasound assistance.