Corn, sweet, yellow, canned, cream style, no salt added
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
This is a sweet, golden puree of whole corn kernels and a creamy, starchy sauce, offering a smooth, spoonable texture with a comforting, naturally sweet corn flavor. Nutritionally, it's a low-fat, calorie-light source of carbohydrates and dietary fiber, providing a quick energy boost with minimal fat.
💚 Why it's loved
People love its nostalgic, comforting sweetness and velvety texture that pairs effortlessly with everything from cornbread to chili. It's a versatile, time-saving staple that delivers a homestyle flavor in minutes.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate content can cause blood-sugar spikes, so those monitoring glucose should pair it with protein (like chicken or beans) or healthy fats (like avocado) and control portions. It's also a common allergen (corn), and while this version has no added salt, standard cream-style corn is often high in sodium.
Key benefits
- Low in fat and calories, suitable for light meals.
- Good source of dietary fiber for digestive health.
- Provides quick energy from complex carbohydrates.
- Naturally sweet without added sugars (no salt added version).
- Convenient, shelf-stable, and ready to eat.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'cream' in cream-style corn isn't dairy; it's the natural starch released from the corn kernels' endosperm, which thickens into a creamy sauce during cooking.
Full nutrition (scales with serving)
| Water | 78.7 g |
| Energy | 72.0 kcal |
| Energy | 301 kj |
| Protein | 1.7 g |
| Total lipid (fat) | 0.42 g |
| Ash | 0.98 g |
| Carbohydrate, by difference | 18.1 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 3.2 g |
| Sucrose | 2.7 g |
| Glucose | 0.23 g |
| Fructose | 0.23 g |
| Lactose | 0.00 g |
| Maltose | 0.11 g |
| Galactose | 0.00 g |
| Calcium, Ca | 3.0 mg |
| Iron, Fe | 0.38 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 51.0 mg |
| Potassium, K | 134 mg |
| Sodium, Na | 3.0 mg |
| Zinc, Zn | 0.53 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 4.6 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.05 mg |
| Niacin | 0.96 mg |
| Pantothenic acid | 0.18 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 45.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 45.0 ug |
| Folate, DFE | 45.0 ug |
| Choline, total | 20.3 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 30.0 ug |
| Carotene, alpha | 23.0 ug |
| Cryptoxanthin, beta | 6.0 ug |
| Vitamin A, IU | 74.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 949 ug |
| Vitamin E (alpha-tocopherol) | 0.07 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.10 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.21 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 0.07 g |
| SFA 16:0 | 0.06 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.12 g |
| MUFA 18:1 | 0.12 g |
| Fatty acids, total polyunsaturated | 0.20 g |
| PUFA 18:2 | 0.19 g |
| PUFA 18:3 | 0.01 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
| Tryptophan | 0.01 g |
| Threonine | 0.07 g |
| Isoleucine | 0.07 g |
| Leucine | 0.19 g |
| Lysine | 0.07 g |
| Methionine | 0.04 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.08 g |
| Tyrosine | 0.07 g |
| Valine | 0.10 g |
| Arginine | 0.07 g |
| Histidine | 0.05 g |
| Alanine | 0.16 g |
| Aspartic acid | 0.13 g |
| Glutamic acid | 0.34 g |
| Glycine | 0.07 g |
| Proline | 0.16 g |
| Serine | 0.08 g |
| Alcohol, ethyl | 0.00 g |
FAQ
Is cream-style corn the same as corn chowder?
No. Cream-style corn is a prepared corn product (kernels in a starchy sauce). Corn chowder is a soup that often uses cream-style corn as an ingredient, but also includes broth, cream, potatoes, and other vegetables.
Why does it sometimes have a metallic taste?
The taste can come from the can lining or the corn's natural compounds reacting with the tin. To reduce it, you can rinse the corn in a colander before using it, or cook it in a non-reactive pot (like stainless steel or glass).
Can I use it in baking?
Absolutely. It's a key ingredient in savory corn puddings and moist cornbread. Its moisture and starch can help bind and tenderize baked goods, but it will add a distinct corn flavor.