Heat 2 tablespoons of butter in the large skillet over medium high heat. Add the
vegetables as soon as the butter melts. Sauté for roughly 8-10 minutes. Season with salt,
pepper, and sugar
Once the vegetables are soft add the remaining butter and melt into the vegetables. Whisk
in the flour so it begins to coat the vegetables. Cook for roughly 3 minutes.
Whisk in the vegetable stock making sure there are no clumps. Stir in the heavy cream
and cook over medium heat for about 10 minutes to allow the cream to reduce and
thicken.
Serve the skillet corn with green onions and enjoy!
