Melt the butter in a large skillet over medium heat. Add the thawed corn, heavy cream, salt, pepper, garlic powder, onion powder, and sugar. Stir to combine.
Whisk together the milk and flour in a medium bowl until there are no lumps. Slowly stream in the milk mixture while stirring constantly into the skillet.
Stir well to combine, and continue to stir until the mixture has thickened about 4-5 minutes.
Taste and adjust seasoning if needed; serve immediately. If you like it extra thick, allow it to cool and it will start to thicken.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Add a cup of diced onion if desired. Add to the melted butter first and cook until softened, 8-10 minutes, then proceed with the recipe as written.
You can use fresh corn if you cut it off the cob, you will need about 2 ½ cups.
It will thicken as it cools. To reheat, do so back in a skillet or microwave. You may have to add a splash of water or broth to loosen it up.
Keep in the fridge for up to 5 days, freeze for up to 3 months.