• 1 (10-ounce) packages frozen corn kernels, thawed

• ½ cup heavy cream

• ½ teaspoon salt, or to taste

• 1 tablespoon granulated sugar

• ⅛ teaspoon freshly ground black pepper, or to taste

• 1 tablespoon butter

• ¼ cup whole milk

• 1 tablespoon all-purpose flour

• ⅛ cup freshly grated Parmesan cheese, or more to taste
  
  Combine corn, heavy cream, sugar, butter, salt, and black pepper in a skillet over medium heat. Cook, stirring occasionally, until butter melts, 3 to 5 minutes. Meanwhile, whisk milk and flour together in a small bowl until smooth. Whisk in milk mixture; cook, stirring constantly, until thickened and corn is heated through, about 4 minutes. Remove from heat and stir in Parmesan cheese until melted. Serve hot.

Creamed Corn