Other
Creamed Corn
Maize kernels in a creamy sauce made from the milky pulp scraped off the cob, so the 'cream' is corn rather than dairy. Tinned versions thicken that pulp with starch.
Origin
A way of putting up sweetcorn, especially in North American cooking.
Flavour
Sweet and corny.
How to use it
Heat it as a side, or fold it into batters and chowders.
Storage
Refrigerate an opened tin and eat it within a few days.
Recipes using it
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