I always thought it was thickened with corn starch. Duh.
Canned creamed corn may just contain that and IMO is nasty. Fresh made off-the-cob creamed corn is rocking.
Unh, late in the harvest season, the ears of sweet corn used in making canned corn get infested with larva of a kind of insect that lays its eggs in the silks of the immature ear. As these larva begin to hatch, the harvest is switched from making the simple kernels in a light brine as canned corn, and the cream mix is added to the batches to be canned. Then the larva are not so noticeable, and in fact, get cooked like everything else.
Because it is. Its the crushed up innards of some of the corn. Did you ever remove kernels by running it down a slicer, a mandolin?
The thing people are calling “cream corn” over the last few years has nothing to do with cream corn. They should be calling it “creamed corn”. That may have dairy but that is a different thing.
This article does say “creamed corn” but when people make this disgusting glop they say “cream corn” making you think you are getting the other.
Its kind of like the “mashed potatoe” thing. Some people get really whipped up if there are lumps. Without going into the whole history of such things, “YES” mashed potatoes are mashed by a hand held device by a human and has lumps. The thing most people actually want is made with an electric mixer and is a “whipped potatoe” and no amount of insisting on calling “whipped potatoes” as “mashed potatoes” will remove the lumps from your mashed potatoes.
(...and yes, all my potatoes have e’s)
Just no