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
- Grits
- Corn stew
- List of maize dishes
- List of soups
-
Food portal
References
External links
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.