Creamed corn is a soup or sauce made by pulping the corn kernels and collecting the milky residue from the corn. It is a common part of Midwestern American cuisine, typically sold canned by firms such as Del Monte Foods. 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 in home-made version, some variety of milk, perhaps even cream. In store-bought canned preparations adding milk is less common.