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We had always used a sweet corn for table corn, either for creamed or whole or as whole ears Would save up the corn cobs and make a stock with them, reduce it and use as needed later. used some of the stock to make the creamed corn by reducing the corn stock more, adding fresh cut off kernels and corn milk, and the cream or raw milk to the stock, cooking it briefly, and adding a cornstarch slurry and butter and cream to the pot, Salt and Pepper, a touch of onion powder and a thyme sprig or two. Heat to serving temp and until as thick as desired, remove thyme sprigs and eat.