6 ears of corn
3 TBS flour
3 tsp sugar
1 tsp salt
1/4 tsp pepper
1-1/2 c water
3 TBS butter
Shuck corn and pull off silks. In large bowl, cut corn from cob with sharp knife.
Scrape up and down the cobs to get the milk.
Combine flour, sugar, salt and pepper in small bowl, then add water. Stir with fork or whisk.
Melt butter in large, heavy-bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 20-25 minutes, stirring frequently.
Watch close - it will stick.