Thaw corn, and combine with whipping cream in saucepan.

Bring to a boil, reduce heat and simmer 5 minutes. Stir in
salt and sugar. Melt 2 teaspoons butter in a small pan and stir
in flour. Stir butter-flour roux into corn mixture and cook until
slightly thickened. Turn corn into ovenproof casserole,
sprinkle with cheese, and dot with butter.
Bake for 15 to 20 minutes till hot.

serves 6