Combine frozen corn, cream, milk, sugar, salt and pepper in an oven ready pot. Bring to a boil over medium heat.

Reduce heat as necessary and simmer for 5 minutes, stirring occasionally.

Take the corn off the heat or put on the lowest heat setting to prevent the cream from boiling over while you make a roux.

In a small sauce pan, melt the butter, let it brown slightly, and sprinkle the flour in the pan while stirring constantly until a thick paste form.

Slowly pour some of the hot liquid from the corn into the roux while continue stirring to bloom the roux. Use as much liquid as you can get without getting too much corn in the roux, but it’s okay if some corn get transferred over.

Transfer the roux back into the pot of creamed corn, increase heat and stir for another minute for the liquid to thicken.

Take off heat, sprinkle enough cheese to cover the entire top surface.

Brown under the broiler between 5-10 minutes to the desired crustiness.