If using frozen corn, thaw it completely and drain away excess liquid. If using fresh corn, cut the kernels from about 5–6 medium ears and scrape the cobs with the back of a knife to collect any extra corn milk.

Melt the unsalted butter in a large skillet or saucepan over medium heat. Add the corn and cook for 2–3 minutes, stirring occasionally, until it is warmed through.

Sprinkle the flour evenly over the corn and stir until every kernel is lightly coated. Cook for about 1 minute, stirring constantly, to remove the raw flour taste.

Gradually whisk in the heavy cream or half-and-half, followed by the whole milk. Add the liquids slowly while stirring so the sauce stays smooth and the flour does not form lumps.

Stir in the sugar, fine salt, and black pepper. Continue stirring until the seasonings dissolve into the creamy sauce.

Bring the mixture to a gentle simmer, but do not let it boil vigorously. Cook for 8–12 minutes, stirring frequently, until the sauce thickens and the corn becomes tender.

For a naturally creamier texture, briefly blend about 1 cup of the cooked corn mixture and stir it back into the pan. This step is optional, but it adds body without needing more flour.

Taste the creamed corn and adjust the salt, pepper, or sugar as needed. Serve hot, spooned into a warm bowl, with optional chopped chives or a little black pepper on top.