Fresh Creamed Corn

This is especially good made with fresh white corn. You can use
leftover grilled corn for this recipe.

Ingredients:

4 cups fresh corn (white or yellow)
1/3 cup (6 tablespoons) unsalted butter (margarine can be substituted)
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 pure vanilla extract
salt and pepper to taste

Preparation:

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.