Step 1

In a large nonstick or cast iron skillet, melt the butter over medium-high heat. Add the diced shallot and sauté until soft, translucent, and fragrant, about 2 minutes. Stir frequently.

Step 2

Add the garlic to the skillet and cook for another 30 seconds.

Step 3

Add the corn, heavy cream, sugar, salt, pepper, and cayenne. Stir to combine and cook for 2 minutes.

Step 4

In a small bowl, whisk together the milk and flour until smooth. Slowly pour the mixture into the corn and stir to combine. Cook, stirring constantly, for about 5 minutes or until thick and heated through. If still not thick, cook a bit longer until you achieve the thickness you like.

Step 5

Remove from heat and stir in the parmesan until it’s melted. Season to taste.

Step 6

Garnish with chopped parsley and cracked black pepper. Serve while hot.