Fresh Cream-Style Corn

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 boil.
Serves 4 to 6.

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