Creamed corn

Creamed corn
Type Soup or sauce
Place of origin United States
Main ingredients Corn
Cookbook: Creamed corn  Media: Creamed corn
Cooking creamed corn. The corn is cut off the cob into a cooking pan.
Creamed corn on a plate

Creamed corn (which is also known by other names, such as "cream-style corn") is a soup or sauce made by pulping corn kernels and collecting the milky residue from the corn. It is a common part of Midwestern and Southern American cuisine, typically sold canned. It is an almost soupy version of sweetcorn, but unlike other preparations of sweetcorn, creamed corn is partially puréed, releasing the liquid contents of the kernels. Sugar and starch may be added and in home-made version, some variety of milk, perhaps even cream. In store-bought canned preparations adding milk is less common.

See also


    This article is issued from Wikipedia - version of the 8/16/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.