Creamed Corn

Creamed Corn is something you love or you hate.

Canned varieties don’t have any cream in them — about half the fresh corn kernels are “creamed” or puréed, and the other half are left whole. Recipes to make your own will have you put the corn kernels in an actual cream sauce or white sauce.

Creamed Corn is available throughout North America canned, and in some places, frozen as well. It is also available in the UK at normal grocery stores under the Green Giant name, but it is not really a well-known product in the UK.

Cooking Tips

Creamed Corn is great for making corn fritters and corn breads with, or stirring into chowders. Stir into your pancake batter for corn pancakes, or into dull muffins such as bran muffins to give them more interest and flavour.

Substitutes

Take a quantity of fresh corn kernels, either fresh off the cob, canned or frozen (thawed). Purée half of them in a blender with a small amount of water or milk. Empty into a bowl. Coarsely purée the remaining half of the kernels. Add to more thoroughly-puréed ones in a bowl, and mix.

Equivalents

A small can of Creamed Corn is about 1 cup / 8 oz / 225g. The large cans are about 17 oz / 470g / just over 2 cups.

Literature & Lore

Many people see Creamed Corn as being very “trailer park”; some people so hate the look of it that they use it at Hallowe’en in their haunted yards and tell the kids it’s dishes of vomit.