Cream Corn
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What it is
Creamed corn is a dish made from corn kernels that have been processed to create a creamy texture. This is often achieved by adding milk, cream, butter, or a thickening agent like flour or cornstarch to the cooked corn. It can also be made by scraping the starchy liquid from the corn kernels before cooking them with the kernels.
Why it's used
Manufacturers use creamed corn as a side dish or as an ingredient to add a sweet, creamy corn flavor and texture to other foods. It is commonly found in canned or frozen vegetables, soups, casseroles, and baked goods like cornbread.
Health notes
Creamed corn is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is primarily a source of carbohydrates and some fiber from the corn. Regulatory bodies like JECFA and EFSA have evaluated corn and its components, but specific evaluations for 'creamed corn' as a distinct ingredient are not typically made. Intake of creamed corn contributes to overall dietary intake of added sugars and sodium, depending on preparation.
Allergen info
Creamed corn is not a major allergen. However, if dairy (milk, cream, butter) is added during preparation or in a processed product, it would contain milk, which is a major allergen.