In a medium saucepan, combine the corn, cream, salt, sugar, pepper and butter.
Heat over medium heat, stirring often, until the butter is melted.
In a separate bowl or liquid measuring cup, whisk together the milk and flour until smooth (can also blend to avoid any lumps).
Add the milk mixture to the corn, stirring quickly, and cook over medium heat until the creamed corn is thick and bubbly.
Remove from the heat and add the Parmesan cheese. Stir until melted. Season to taste with additional salt and pepper, if needed.
Serve. The creamed corn will thicken as it cools. It can be kept warm on low in a slow cooker (or in the oven at 200 degrees) for up to an hour before serving.
Notes
Corn: I usually use Costco's frozen white sweet corn for this but I think several varieties would fare well. Cream: I also use heavy cream, since it's what I have on hand, but I think light cream and even half-and-half might make a great substitution if you want to experiment.