- 1 pint canned corn or 2 cups thawed frozen corn
- 1/2 cup butter (Use real butter if you can)
- 3/4 Tablespoon salt
- 1 teaspoon pepper
- 1 Tablespoon sugar
- 2 Tablespoons flour
- 1 cup cream
Adapted from facebook.com
In a heavy saucepan or skillet over low heat, cook the corn, butter, salt, pepper and sugar for 15 minutes, stirring frequently.
In a bowl, whisk together cream and flour.
Stir the cream mixture into the corn, let simmer for about 2 minutes until desired thickness and remove from heat.
If it ends up a little too thick, you can whisk in some additional cream or milk to thin it out.