3 tablespoons (42 g) unsalted butter, chopped (can use nondairy butter replacement 1:1)
3 tablespoons (27 g) basic gum-free gluten free flour blend (18 g superfine white rice flour + 6 g potato starch + 3 g tapioca starch)
3 cups (24 fluid ounces) milk (any kind, just not nonfat), at room temperature (plus more if desired)
1 teaspoon (6 g) kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons (25 g) granulated sugar
1 pound 10 ounces (26 ounces) frozen corn, defrosted (or fresh corn kernels)
In a medium-size, heavy-bottom saucepan, melt the butter over medium-high heat. Add the flour blend all at once, and whisk to combine well. Allow to cook, whisking occasionally, until the the mixture is well-combined and has started to become fragrant (about 1 minute). Add the milk in a slow but steady stream, whisking constantly, until well-combined. Add the salt, pepper and sugar, and whisk to combine.
Bring the mixture to a boil, whisking occasionally, and continue to cook until the mixture begins to thicken (about 6 minutes). For thicker creamed corn, continue to cook the mixture until it has thickened further and reduced a bit. Add the corn kernels, and whisk to combine. Cook until the corn is heated through. The creamed corn will thicken as it cools. For a thinner consistency, add more warm milk a few tablespoons at a time.
Serve immediately or cool completely, transfer to a well-sealed container and store in the refrigerator for up to 4 days. Reheat over low heat before serving, adding more milk by the tablespoon as necessary to reach your desired consistency.
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