Ingredients

The following ingredients have 4 Servings
  • 2 10-ounce packages frozen corn (20 ounces total)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon salt
  • 5 teaspoons sugar
  • 1 pinch cayenne pepper
  • 2 Tablespoons butter
  • 2 Tablespoons flour

Instruction

  • Combine all ingredients (do not thaw the corn first) except the butter and flour in a heavy saucepan. Cook over medium heat while stirring until the corn separates. 
  • Turn the flame up a bit and while stirring constantly, bring to a low boil.
  • Turn the flame to medium-low and simmer for 5 minutes.
  • While the corn in simmering, melt butter in a small skillet. 
  • Add the flour and continuously whisk for about 3 minutes until you have a white roux (thickener).  
  • Add the roux to the pot of creamed corn and remove from the heat. Stir to combine.
  • The creamed corn will thicken slightly as it rests.