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 immature pulped corn kernels scraped from the cob.[1][2] 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.
 A bowl of creamed corn | |
| Alternative names | Soup corn |
|---|---|
| Type | Creamed food |
| Place of origin | United States |
| Main ingredients | Sweetcorn |
Additional ingredients
editCanned creamed corn does not usually contain any cream,[2] 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
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The corn is scraped off the cob into a cooking pan -
Creamed corn, plated
See also
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References
edit- ^ "Grain Fill Stages in Corn (Purdue University)".
- ^ a b Willis, Kimberley; Budnik, Viktor (13 July 2010). Knack Canning, Pickling & Preserving: Tools, Techniques & Recipes to Enjoy Fresh Food All Year-Round. Rowman & Littlefield. ISBN 9780762766031 – via Google Books.
External links
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