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 type of creamed food made by pulping corn kernels and collecting the milky residue from the corn. Originating in Native American cuisine, it is now most commonly eaten in the Midwestern and Southern United States. 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 homemade versions may include some variety of milk, perhaps even cream. In store-bought canned preparations, adding milk is less common.