cream-style corn
See also: corn
Also known as: creamed corn
Canned corn where part of the kernels are scraped and pureed into a thick, creamy liquid along with whole or cut kernels, rather than being packed in plain water like regular canned corn -- no actual dairy cream involved, despite the name. Used in chowders, casseroles, and cornbread for both corn flavor and a thickening, creamy texture.
Buying guidance
Sold alongside regular canned corn; check the label, since "cream-style" and "whole kernel, not drained" look similar on a shelf but behave very differently in a recipe.
Substitutions
- Regular canned corn, drained, pureed with a splash of milk or cream -- a reasonable homemade approximation.
- Regular canned corn plus a little extra cream or milk -- doesn't replicate the exact texture but adds similar flavor and some creaminess.
- Frozen corn, thawed and partially pureed -- fresher tasting, more work.
Tips & common mistakes
Substituting plain drained corn for cream-style without adding extra liquid can leave a soup or chowder noticeably thinner than intended, since cream-style corn's thick liquid is doing real work in the dish.
Storage
An unopened can keeps for a year or more in the pantry. Once opened, refrigerate any leftover in a sealed container and use within a few days.