Creamed corn (which is also known by other names, such as cream style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from pulped corn kernels scraped from the cob.[1] Originating in Native American cuisine, it is now most commonly eaten in the Midwestern and Southern United States, as well as being used in the French Canadian dish pâté chinois ('Chinese pie': a dish like shepherd's pie). It is a soupy version of sweetcorn, and unlike other preparations of sweetcorn, creamed corn is partially puréed, releasing the liquid contents of the kernels.

Creamed corn

A bowl of creamed corn
Alternative names	Soup corn
Type	Creamed food
Place of origin	United States
Main ingredients	Corn
Cookbook: Creamed Corn   Media: Creamed corn

Additional ingredients

Canned cream corn does not usually contain any cream,[1] but some homemade versions may include milk or cream. Sugar and starch may also be added. Commercial, store-bought canned preparations may contain tapioca starch as a thickener.

Gallery

• Creamed corn
• 
  The corn is scraped off the cob into a cooking pan
• 
  Plated

See also

• Corn soup
• Corn stew
• Corn chowder
• Cream soup
• Grits
• Creamed corn cornbread
• List of maize dishes
• List of soups
•  Food portal

References

External links

• Cream corn at NY Times Diner's Journal Blog

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