If the consistency comes out thinner than you’d like, don’t fret. Start by placing the pot over low heat for a few more minutes. The liquid will reduce as it simmers, thickening the mixture. Be sure not to cook too long or at too high of a temperature, though, or you’ll end up with scalded cream.  If simmering to reduce isn’t doing the trick, add a cornstarch slurry to this creamed corn recipe. Mix one tablespoon of cornstarch with one tablespoon of water to form a thick paste, then stir the slurry into the dish, taste, and adjust as needed.