Put ½ cup of coconut cream aside to be used for later.
In a pot, combine the glutinous rice, coconut milk, and water and bring to boil over high heat.
Once it boils, lower heat to low and let it simmer covered with a lid for about 10-12 minutes or until the rice has expanded and is almost cooked. Remember to stir from time to time to prevent the rice from sticking to the pot.
Add the whole corn kernel including the liquids from the can and the coconut cream left in the can. Stir well. Add the sugar (See Note 1).
Continue to cook for another 3-5 minutes or until the glutinous rice is soft and cooked through.
Add vanilla essence if desired and give it a good last mix before turning off the heat.
Transfer to serving bowls while still warm and spoon some of the coconut cream, that was set aside earlier, on top.
Note 1 - I used only ¼ cup of sugar which is less than most other recipes since I personally do not like it too sweet. You may add more according to your preference and also keep in mind that as it cools down, it gets lesser sweet too.