6 ears of corn
3 tablespoons flour
3 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups water
3 tablespoons butter

Directions:
Shuck corn and pull off silks. In a large bowl, cut the corn from the cob with a sharp knife.

Scrap up and down the cob with a spoon or knife to get the milk. Combine flour, sugar, salt and pepper in a small bowl, than add 1-1/2 cups of water. Stir with a fork or whisk to combine.

Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 20 to 25 minutes, stirring occasionally. Watch close it will stick. Enjoy!