Cooking creamed corn. The corn is cut off the cob into a cooking pan.
Creamed corn on the plate
Creamed corn (which is also known by other names, such as "cream-style corn" and "Garmonbozia") 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.