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.