Skip the can and head for the freezer to make the best homemade creamed corn. Saute right on your stovetop - it's ready in under 30 minutes. Get your edges golden for a bite that holds up beautifully in the thick and creamy sauce. A touch of honey makes cream style corn all the sweeter too!
Whisk the flour, heavy cream, and milk in a large measuring cup or medium mixing bowl until foamy and very well combined. Set aside.
Heat a 12” skillet over medium heat. Add the butter and heat until it melts, then foams.
Add the frozen corn, salt, and pepper. Saute, stirring occasionally, until the corn is defrosted, the released water content cooks off, and the skillet appears dry, about 5 minutes. Optional - continue sautéing an additional 3-5 minutes, until the edges of the corn turn golden brown. See Notes 2 and 3.
Pour the flour, cream, and milk mixture into the skillet, then add 1 tablespoon of sugar or honey. Saute, stirring occasionally, for 10 minutes. The sauce will thicken significantly and reduce by about a third. Stir frequently to prevent scalding. See Note 4.
Sprinkle the cheese over the corn and stir until the cheese melts into the sauce.
Taste for seasoning and adjust the salt, pepper, and/or sugar. Garnish with chives and serve right away.
Notes
Note 1.We prefer frozen corn for cost and convenience; look for "extra sweet" frozen yellow corn.
Note 2. There's no need to defrost the corn ahead of time - simply defrost right in the skillet! Be sure any released liquid cooks off so that it doesn't dilute the cream sauce.
Note 3.If time permits, allow the kernels to develop a very slight, golden brown sear around the edges - this signifies that the natural sugars have started to caramelize, which will enhance the flavor.
Note 4. Do simmer the corn for the full 10 minutes, even if the sauce thickens before then. This will give the flavors enough time to deepen.