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Place of origin
|Cookbook:Creamed corn Creamed corn|
Creamed corn (which is also known by other names, such as "cream-style corn") is a soup or sauce made by pulping the 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.
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