Creamed corn

In the past, society has witnessed countless advances and changes in Creamed corn that have significantly impacted the way we live and perceive the world around us. From scientific discoveries to cultural revolutions, Creamed corn has played a critical role in shaping our current reality. Over the years, we have seen how Creamed corn has evolved and adapted to the needs and demands of an ever-changing society. In this article, we will closely explore the importance of Creamed corn in different aspects of our daily lives and its influence on the way we think and act.

Creamed corn
A bowl of creamed corn
Alternative namesSoup corn
TypeCreamed food
Place of originUnited States
Main ingredientsSweetcorn

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.

Additional ingredients

Canned 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.

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

See also

References

  1. ^ "Grain Fill Stages in Corn (Purdue University)".
  2. ^ 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.
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