Cream Corn

Cream Corn
Teressa Chappel

2 (10) oz bags frozen corn kernels, thawed
1 cup heavy cream
1 tsp salt
2 T. granulated sugar
1/4 t. pepper
2 T. butter
1 cup whole milk
2 T. flour
1/4 c fresh grated Parmesan cheese

In skilled over medium heat, combine corn, cream, salt, sugar, pepper and butter. Whisk together milk and flour, and stir into corn mixture. Cook stirring over medium heat until mixture is thickened and corn is cooked through. Stir in cheese. Serve hot.