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Creamed corn

What is creamed corn? About the ingredient creamed corn. Including 87 recipes with creamed corn, nutrition data, photos, and where to find it.

About

Creamed corn  (also known by other names, such as "cream-style corn") is a soupy style sauce made by melting butter and adding flour, milk, canned or fresh corn, and optionally some spices.  The resulting corn soup is partially puréed which releases some of the sweet liquid in the corn kernels.

Sugar and starch may be added and in home-made version, some variety of milk and sometimes cream.

In store-bought canned versions milk is less common while added sugars and salt are more commonly added.

It's easy to make your own creamed corn and avoid added salt and preservatives of canned varieties.

Homemade creamed corn

Try one of these recipes:

Basic Creamed Corn

Healthy Creamed Corn

Mexican-Style Creamed Corn

Creamed Corn with Bacon and Leeks

Nutrition

Nutrition Facts

Serving Size 1 cup (256g)
Amount per Serving
Calories 184Calories from Fat 9
 % Daily Value *
Total Fat 1.1g 2%
Saturated Fat 0.2g 1%
Trans Fat ~
Cholesterol 0mg 0%
Sodium 729mg 30%
Total Carbohydrate 46.4g 15%
Dietary Fiber 3g 12%
Sugars 8.3
Protein 4.5g
Vitamin A 4% Vitamin C 20%
Calcium 1% Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

Where found

Creamed corn is usually found in the canned goods section or aisle of the grocery store or supermarket.

Food group

Creamed corn is a member of the Vegetables and Vegetable Products USDA nutritional food group.

How much does creamed corn weigh?

measure grams
1 cup 256
1 can (303 x 406) 482

In Chinese:奶油玉米
British (UK) term: Creamed corn
en français:maïs en crème
en español:crema de maíz

Recipes using creamed corn

There are 87 recipes that contain this ingredient.

Aunt Em's Hearty Soup
Jalapeno Cornbread
Mexican Spoon Bread
Very Creamy Corn Chowder

All 87 recipes

References

Usda nutrition data almost 3 years ago

Created: Last updated:

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