{"id":27,"date":"2023-11-30T16:44:13","date_gmt":"2023-11-30T16:44:13","guid":{"rendered":"https:\/\/blogs.oregonstate.edu\/makefood\/?p=27"},"modified":"2023-11-30T16:44:13","modified_gmt":"2023-11-30T16:44:13","slug":"cream-style-sweet-corn","status":"publish","type":"post","link":"https:\/\/blogs.oregonstate.edu\/makefood\/2023\/11\/30\/cream-style-sweet-corn\/","title":{"rendered":"Cream Style Sweet Corn"},"content":{"rendered":"
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What is Creamed Corn?<\/strong><\/p>\n\n\n\n

While it may not be the most popular canned good, creamed corn is an underrated, wonderfully corny invention. Originated in native American cuisine, and now eaten most commonly in the Midwest and the South (read the history<\/a>).<\/p>\n\n\n\n

Creamed corn is made by taking the kernels off the cob, and scraping off the sweet milky juice with a knife and the ends of the corn pieces that stick to the cob. The mixture is simmered until silky, creamy, and thickened, then preserved by canning or freezing so you can enjoy the whole-corn goodness later.<\/p>\n\n\n\n

Fun fact <\/strong><\/p>\n\n\n\n

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A wooden corn cutter tool for creaming corn was invented and patented in the early 1940’s by the Lee Manufacturing Company<\/a>, and still manufactured today in Tenessee.<\/p>\n\n\n\n

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What’s in it?<\/strong><\/p>\n\n\n\n

Contrary to its name, canned creamed-style corn does not usually contain any cream or daily, but simply although some homemade recipes instruct to add cream. The ingredients in canned cream style corn are simply corn, water, sugar, starch, and salt<\/strong>. <\/p>\n\n\n\n

How to Use it?<\/strong><\/p>\n\n\n\n

A superior use for creamed corn is a cooked meal based on it. Like versatility of polenta, creamed corn can be a soupy side dish but better yet, terrific foundation that serves simultaneously as a sauce. (Check out this New York Times Op-Ed<\/a> on home cooking with creamed corn).  <\/p>\n\n\n\n

So no need to be bummed if you accidentally picked up a can of creamed-style corn instead of corn kernels! There are countless<\/a> ways to use creamed corn as a base \u2013 sub for a liquid ingredient in cornbread, bread pudding, hushpuppies and fritters, tamales and pupusas, as a sauce for proteins, casseroles, a base for egg drop soup, corn chowder, or even sweet corn cake or ice cream!<\/p>\n\n\n\n

Flavor pairings and add-ins<\/strong><\/p>\n\n\n\n

Enhance the creamed corn canvas by with various staple ingredients. Get creative and use your imagination! Here are some ideas:<\/p>\n\n\n\n