Hmmm. I always thought creamed corn was more related to preparation technique than variety. If you steam nice, young sweet corn cobs, cut the kernels off, then scrape the cob to get the cream, you've got creamed corn. But then, I am a lifelong New Englander, so what do I know? 😉
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"Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!"
-- Tommy Smothers
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