Mix corn, heavy whipping cream, milk, sugar, salt, and pepper in a saucepan.
Bring to a boil then reduce heat to a simmer.
In a separate bowl mix melted butter and flour. Add to corn and stir until well combined.
Remove from heat and serve.
Notes
Can I use fresh corn? Yes, you can use fresh corn. Just boil the cobs until corn is cooked and use a knife to remove the corn from the cob. Then follow directions as normal. While you will spend extra time boiling fresh corn it will take less time to bring to a boil.Can I use can corn? Yes. Drain corn and follow directions. The only change would be boiling for a shorter time.Thickening cream corn tip: This recipe is not too soupy and should end with thicker cream corn. Allow setting after cooking for 1-2 minutes to help your corn thicken before serving. If your corn is still not thick enough for you try adding a slurry made of 1 tablespoon cornstarch and 1 tablespoon warm water.
Storing Directions:
Fridge: Allow cream corn to cool then place it in an air-tight container and keep in the fridge for 4-5 days. Reheat in a saucepan or in the microwave.
Freezer: Allow cream corn to cool then place in a freezer bag or freezer-safe container. Keep frozen for 7-8 months. Allow thawing in the fridge then reheat on the stovetop or microwave.