Copycat Green Giant Niblets Corn in Butter Sauce

Thanks Karen!                                                                                                                   

2 (16 ounce) bags frozen corn (yellow "or" shoepeg white, any brand)
2 teaspoons salt
1/2 cup butter, cut up
1 teaspoon sugar
1 cup water
1 1/2 teaspoons cornstarch



Directions:
Add corn to large sauce pan along with all ingredients except water and cornstarch. 
Stir corn mixture over medium heat until butter is melted.
Combine water and cornstarch and stir until cornstarch is disolved.
Slowly add water to corn in sauce pan, stirring constantly. 
Reduce heat to simmer and stir until sauce thickens.
Let simmer, stirring occasionally, until corn is tender, about 10 minutes.