Rasaku Cream Corn; is a type of creamed food made by pulping corn kernels and collecting the milky residue from the corn. It is an almost soupy version of sweetcorn, but unlike other preparations of sweetcorn, creamed corn is partially puréed, releasing the liquid contents of the kernels. Sugar and starch may be added, and homemade versions may include some variety of milk, perhaps even cream. Cream corn is widely used in desserts and comes in 425g.
