Fresh Cream-Style Corn

6 ears fresh corn
1/4 cup butter
3 tablespoons water
1 teaspoon sugar
1 tablespoon flour blended with 1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3/4 cup milk or half-and-half


Directions:
Cut corn from cobs then scrape with a sharp knife to get all of the milk and pulp. 
Melt butter in a large skillet. 
Stir in corn and juices, the 3 tablespoons water, and sugar. 
Cook until corn is tender. Stir in flour-water mixture, salt, and pepper, blending well. 
Gradually add the milk, stirring constantly. Cook for about 2 minutes longer. 
DO NOT LET IT BOIL!
Willr serve 6 people