I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Fresh Creamed Corn


While this is exceptional made with fresh corn, good-quality frozen corn is very, very good as well.


Fresh Creamed Corn



4 cups fresh or frozen corn (white or yellow)

1/3 cup (6 tablespoons) unsalted butter

1 5-ounce can whole or low-fat evaporated milk, or 5 ounces light cream

5 ounces chicken or vegetable stock

1 heaping tablespoon cornstarch

1 heaping teaspoon sugar

1 teaspoon Rain’s Choice pure Vanilla Extract

Salt and pepper to taste


If using fresh corn, cut kernels from ears, removing all corn silk.

Place butter in a large frying pan or 4-quart pan over medium heat. When butter is melted, add corn and stir to combine. Add evaporated milk (or cream), stock, cornstarch, and sugar. Cook, stirring constantly until the mixture thickens (5 to 6 minutes). Add vanilla, salt and pepper to taste, and serve garnished with parsley, chopped chives, fresh herbs or tomato chunks.

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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