Ingredients:
2 cans (15 oz each) corn, drained (or 4 cups fresh/frozen corn)
4 tbsp unsalted butter
1/3 to 1/2 cup all-purpose flour (for thicker creamed corn) or 1/4 cup cornstarch (for thicker, slightly lighter texture)
2 to 2 1/2 cups milk (whole milk preferred)
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
Optional: 1 to 2 tbsp sugar (if you like sweeter creamed corn)
Optional: 1/2 tsp garlic powder or pinch of smoked paprika
Steps:
Drain corn well (if using canned); set aside.
In a saucepan over medium heat, melt butter.
Sprinkle in flour and whisk to form a smooth paste (roux); cook 1 to 2 minutes.
Slowly whisk in milk until smooth and thickened, 3 to 6 minutes.
Stir in corn and simmer 5 to 10 minutes, stirring occasionally.
For creamier texture, mash some of the corn against the side of the pan.
Season with salt and pepper (and sugar/seasonings if using).
Adjust consistency with a splash of milk if too thick, or simmer longer if too thin.
Serve hot.