This recipe is also courtesy of kevinandamanda.com. I saw it and had to try it because my husband loves cream corn. It was really, really good, and I will definitely be making it often.

• 6 ears corn
• 3 tablespoons flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups water
• 3 tablespoons butter

Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrape up the cob with a spoon to get the milk. Combine flour, sugar, salt, and pepper in a small bowl, then add to 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 30- 45 minutes, stirring frequently.