This article does not cite any sources. (August 2007) ( Learn how and when to remove this template message)
|Alternative names||Soup Corn|
|Place of origin||United States|
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.
|This vegetable-related article is a stub. You can help Wikipedia by expanding it.|