page_title: Creamed corn
hierarchical_section_title: Creamed corn
caption_attribution_description: English: reamed corn on the plate
context_page_description: Creamed corn is a type of creamed food made by combining pieces of whole sweetcorn with a soup of milky residue from pulped corn kernels scraped from the cob. 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.
  The dish does not usually contain any cream, but some homemade versions may include milk or cream. Sugar and starch may also be added. Store-bought canned preparations may contain tapioca starch as a thickener.
context_section_description: Creamed corn (which is also known by other names, such as cream-style corn) is a type of creamed food made by combining pieces of whole sweetcorn with a soup of milky residue from pulped corn kernels scraped from the cob. 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.
  The dish does not usually contain any cream, but some homemade versions may include milk or cream. Sugar and starch may also be added. Store-bought canned preparations may contain tapioca starch as a thickener.
caption: Creamed corn on a plate
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