no. 2 creamed corn or
A source of carbohydrates and dietary fiber from corn, with vitamin A and some B vitamins from the cream base. The addition of cream and thickening agents increases the fat and calorie content compared to plain corn.
About
Creamed corn is a processed corn preparation consisting of corn kernels suspended in a thick, creamy sauce base. The ingredient is typically composed of sweet corn kernels combined with a béchamel or cream sauce, often thickened with cornstarch or flour. No. 2 creamed corn refers to the USDA commercial grade classification, indicating a mid-grade product that meets standard quality requirements for canning and foodservice use. The mixture has a pale yellow to golden appearance with a smooth, pourable consistency, varying from thick to medium depending on formulation. The flavor profile is characteristically mild and sweet, with the creamy vehicle muting the fresh corn taste present in whole kernels.
Culinary Uses
Creamed corn serves as a convenient side dish and ingredient in both home and professional kitchens. It is commonly served as a vegetable accompaniment to main courses, particularly in American cuisine, and is a staple component of holiday meals. The ingredient functions effectively in casseroles, soups, and cornbread preparations, where it contributes moisture and binding properties. Creamed corn can be incorporated into corn chowders, corn puddings, and cream-based side dishes. It is also used as a base for corn bisques and as a finishing ingredient in grain dishes. In professional kitchens, canned No. 2 creamed corn is valued for its consistency and reduced preparation time compared to fresh preparations.