To make tasty homemade cream corn, combine 10 ounces of corn, 1 cup cream, 1 teaspoon salt, 2 tablespoons sugar, 1/4 teaspoon of pepper and 2 tablespoons of butter In a skillet over medium heat. In a separate bowl, whisk together 1 cup of whole milk and 2 tablespoons of all-purpose flour, and stir it into the corn mixture until it has thickened. Remove from heat, and stir in 1/4 cup of Parmesan cheese until it is melted. Serve hot.
Alternatively, you can make baked cream corn. First, preheat your oven to 400 F and lightly grease an 8 by 8-inch casserole dish. In a saucepan over medium heat, melt 1/2 cup of butter with 8 ounces of cream cheese, dissolve one cube of chicken bouillon and mix in 10 ounces of thawed corn kernels. Add in 1/4 teaspoon of white pepper, 1/8 teaspoon of nutmeg and salt to taste. Stir in 1/2 cup of cream, and then transfer the entire mixture to the prepared casserole dish, spooning it carefully and evenly. Sprinkle with 1/4 cup of mozzarella cheese, and top it with a few crushed crackers. Bake for 20 minutes in the preheated oven, or until it is lightly browned.