- 2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed
- 3/4 cup heavy cream
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 tablespoon cornstarch
- Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.