In what context? In cold/uncooked applications, no. Cornstarch needs heat to gel and time to soften and fully cook through. You could maybe substitute gelatin but I don't think it's a 1:1 ratio. It depends on your exact needs. Also xanthan and guar gums are cold-setting thickeners. It helps to whisk them with a little sugar or salt before hydrating to disperse the granules (just like with cleargel, this helps prevent clumping). Potato starch needs some heat but not as much heat or time as cornstarch to fully hydrate and gel.
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