Cream Style Corn 410 Grams

AED 500

Creamed corn (which is also known by other names, such as cream-style corn) is a type of creamed food, initially of Native American origin, made by combining pieces of whole sweetcorn with a soup of milky residue from pulped corn kernels scraped from the cob. 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.

Razmin Cream Style Corn adds nutrition, taste and color to your food. The Cream Style Corn is prepared from freshly picked yellow corn with kernels. The kernels are then half-pureed and combined with starch content to bring them to a creamy consistency.

Razmin Cream Style Corn is a type of creamed food made by combining pieces of whole sweetcorn with a soup of milky residue from pulped corn kernels scraped from the cob and is most commonly used in soups, curry and texture.

Fresh Milky Cream ,Sweet Corn, Water, Sugar, and Salt

425 GM

Out of stock


Available Recipes

Hearty Corn Frittata

Hearty Corn Frittata

Frittatas are best when they’re fluffy and custardy, and canned cream corn ensures this one is just that. Slices of bacon ripple through the filling, and grated Parmesan adds just the right amount of saltiness. 


  • 2 Large Eggs
  • 1 Can Razmin Cream Style Corn
  • ½ Kg Chicken Cooked and shredded
  • 2 Ounces Cheese Grated, (about ½ Cup)
  • 2 Tablespoons Fresh Onion Springs Chopped
  • ½ Teaspoon Table Salt


  • Preheat oven to 350°F.
  • Whisk together all ingredients in a large bowl until well incorporated.
  • Pour mixture into a 10-inch ovenproof non-stick skillet.
  • Bake in preheated oven until lightly browned and set in the centre, for 30 to 35 minutes.
  • Wait for 5 minutes.
  • Cut into 6 wedges and serve.

Chinese Chicken Corn Soup

Chinese Chicken Corn Soup

A recipe for Chinese chicken corn soup, Pakistani style! Chicken corn soup is a Chinese restaurant classic. Make this recipe at home in under 30 minutes and with only a few ingredients! Serve it with soy sauce, vinegar and red chili paste – the staple at every Pakistani Chinese restaurant.



  • Cups 600 ml Chicken or Vegetable Stock/Broth Can use store bought or homemade
  • 1 Can Razmin Cream Corn 16 Oz/420 Grams
  • 1 Teaspoon Razmin Soy Sauce
  • 1 Teaspoon Vinegar
  • 1 Teaspoon Ginger Minced/Finley chopped
  • 1 Cup Cooked Chicken Shredded
  • 1 Teaspoon Cornflour/Corn Starch
  • 1 Egg Whisked
  • ½ Teaspoon Salt
  • ½ Teaspoon White Pepper

To garnish:

  • Spring Onions Sliced

To serve:

  • Razmin Soy Sauce
  • Green Chillies in Vinegar
  • Red Chilli Paste
  • Boiled eggs Optional
  • Prawn Crackers / Fish Crackers


  • Place the chicken or vegetable stock /broth in a saucepan. Add a can of Razmin creamed corn, Razmin Soy Sauce, Vinegar, Ginger and chicken. Reserve a tablespoon of the chicken to use as garnish in the end. Bring to a boil, and then cook for about 2 minutes.
  • Dissolve the cornflour / corn starch in cold water to make a slurry, and add this to the soup. Cook the soup for a few minutes, until it thickens. Incase desired consistency isn’t reached, another teaspoon of cornflour / corn starch can be used.
  • Add salt and white pepper and mix thoroughly.
  • Whisk the egg in a small bowl. Turn the heat off, and then slowly add the egg in the soup. As it cooks, egg ribbons will be created throughout the soup. This step will also thicken the soup.
  • Pour the soup into a medium sized bowl, garnish with sliced spring onions and the reserved chicken.
  • Serve with additional soy sauce, vinegar and red chili paste.

Additional information

Weight 0.41 g


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