Step 1

Melt butter in a 12-inch skillet over medium-high heat. Whisk in the flour and cook, whisking, for about 1 ½ minutes. Whisk in the milk and cream until no lumps remain. Bring the milk to a simmer, stirring frequently until it thickens, about 3-5 minutes. Once the milk just starts to bubble in the center, stir in the corn and cheese.

Step 2

Reduce the heat to medium and using an immersion blender, blend about half of the corn in the pan. (Alternatively, transfer half of the corn mixture to a blender or food processor and pulse the corn a few times. It doesn't have to be completely smooth.) Blending the corn will release the natural juice from the corn and add instant flavor to the dish. Stir the blended corn back into the pan and season with salt and pepper to taste. Serve hot. Leftovers will reheat well the next day.