Simple Creamed Corn

Combine the corn and water in a large skillet and bring to a boil over high heat. (Bubbles will begin to form around the edges of the pan; you may need to push some of the kernels aside to check whether the water is boiling.) Reduce the heat to low, cover, and cook, stirring occasionally, until the corn is crisp-tender, 8 to 10 minutes.

Remove the skillet from the heat and transfer 2 cups of the corn mixture to a blender. Add the cream, salt, and pepper, remove the center knob to vent steam, cover with a towel, and purée until smooth, about 1 minute. Stir the puréed corn mixture into the corn in the skillet. Taste and adjust seasoning with salt, pepper, and sugar (if using). Simmer over medium heat for a few minutes, or until thickened to your liking, then serve.