Creame corn is a side dish of the cuisine of the Midwest and has now become a common part of American cuisine, typically sold canned by firms such as Del Monte Foods. It is also the well known State food of Iowa. It is an almost soupy version of sweetcorn. 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.