Whisk the flour and milk together in a small bowl, then set aside.

In a large skillet over medium heat, melt the butter. Saut? the shallot in the melted butter for one minute, until softened.

Add the corn, cream, and thyme to the skillet. Stir for 4 to 5 minutes, until the corn has plumped up. Then add the milk mixture and stir for another 3 to 4 minutes, until the sauce has slightly thickened.

Take 1 to 2 cups of the creamed corn and blend it in a blender or food processor until smooth. Alternatively, use a stick blender to blend a few times. Add the blended corn back to the skillet and stir together. Optional: Stir in ? cup of freshly grated parmesan cheese for extra creaminess.

Season the creamed corn with cayenne pepper, salt, and black pepper, stir it again, then serve warm.