Mix together the flour and milk. Whisk well until it forms a smooth, thick consistency and there are no lumps.
If you're using fresh corn, shuck from the cob. If you're using frozen, allow it to thaw completely and remove any excess moisture. If you're using canned corn, drain well and pat away any excess moisture.
In a skillet, melt the butter over medium heat. Then, add the corn kernels, sugar, salt, pepper, and cream. If you’re using any extra spices, you can add them too. Cook for 3-5 minutes, stirring occasionally.
Add the milk-flour mixture into the skillet and lower the heat. Continue to cook the creamed corn, stirring constantly until the sauce has thickened and the corn is cooked through. It should take about 4-5 minutes. If it's a little dry, add more cream one tablespoon at a time until it’s creamy again.
Remove from the heat. If you want, garnish with fresh parsley and extra black pepper. Serve hot.
Fridge: If you have leftovers, allow them to cool completely and transfer to an airtight container. Keep in the refrigerator for up to 3 days. Freezer: Transfer the cooled creamed corn to a freezer-safe bag or container. Keep in the freezer for up to 3 months. Reheat: Gently reheat the corn on the stovetop (or in the microwave), adding an extra splash of water or cream if needed to bring it to my desired consistency.
Season to taste: Without enough salt, this cream-style corn recipe will taste flat. However, tastebuds vary, so season to taste.
For even creamier creamed corn: Use an immersion blender or regular blender to partially puree some of the corn, based on the consistency you’re looking for.
Optional add-ins: play around with these optional add-ins to make YOUR best creamed corn recipe ever.