Add the butter and onion to a large skillet over medium heat, and cook until the onion softens and becomes translucent.
Add the flour, salt and pepper, and cook for 3 to 4 minutes.
Pour in the milk, heavy cream and sugar and stir until it starts to thicken again, about 5 minutes.
Add the corn to the pan and stir once again to combine. Continue to cook for 4 to 5 minutes until the corn is warmed through.
Serve with freshly minced parsley.
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