That sealer will do the job at a low cost and at least tell you if it's something you'll keep with. My experience with Food Saver (I've had four different models over the years, ranging in price from low like this to their more expensive models with more bells and whistles) is twofold: Mine have all broken down after a couple of years; and you absolutely must double seal if you don't want the seal to fail after a month or so. Even double sealed, my vacuums usually fail after 3-4 months.
I replaced my last one back in May with this model:
https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1
So far, I haven't had a bag lose vacuum without a double seal, which I attribute to a slightly thicker sealer element. The Weston also has a pulse feature that I like since it allows me to control the amount of vacuum put on the food - you can do this with a Food Saver, too, just by manually pressing seal before it's finished pulling the vacuum, but I find the Weston a little easier to use. The Weston overall pulls a stronger vacuum, IME, if that's what you're going for.
Most sealers will work with off-brand bags. But the cheaper and thinner you go, well, you get what you pay for. They break and puncture more easily, and the vacuum breaks on them easier. I typically just stick with brand bags - Food Saver makes good bags, and I've been really impressed with the Weston brand bags, too.
As for moist foods, most sealers will pull a strong enough vacuum to force the food to expel liquid. Two things you can do - force the sealer to stop the vacuum before it gets to full strength so that almost all of the air is out of the bag but it's not pulling liquid, or you can par-freeze. For corn, just put the corn in the freezer on a tray for an hour, then bag and seal.