What is cream corn?

cream corn is a side dish that was common on the US Midwest before becoming part of American cuisine in general. Cream corn is made of fresh corn core and cream or milk. Canned versions are also available.

The basic method of preparing cream corn is to first make white sauce by melting butter and adding flour and cream or milk. Fresh corn cores cut out of the ears are added to the mixture of the sauce. Spices are usually only salt and pepper, although some chefs prefer to add herbs such as basil. When the corn cores are cooked in the sauce until it changes and cooks, the side dish is ready to eat. Creamy corn is best served right after cooking.

Preserved versions of cream corn usually do not have a fresh taste of domestic versions. Both types can be administered as a side dish or as a base for seafood or corn soup sauce. The roasted onion, garlic and mushrooms can be added to the cream corn to formILA thick seafood. Potatoes and seafood and/or bacon added to cream corn can make a hearty soup or main soup.

There are also many variations for creamy maize used as a side dish. Some chefs like to add onion and bacon, while others prefer to include chopped peppers. The pore can also be added. Milk can be used instead of cream, although the use of light cream is traditional and it is assumed that it will add pleasant wealth to the cream.

The sharp knife tends to facilitate the work of cutting the core from the ears of fresh corn. It may be necessary to cut as much core from corn ears as much as possible before it is possible to use knives for removing the remaining parts of the core for the second time. Creating cream corn is a great way to help use the abundance of fresh corn ears!