Cut corn from the cobs and scrape to get all of the milk and pulp. Melt butter over medium-low heat in a large skillet. Stir in the corn and juices, 1/3 cup of water, and the sugar. Cook, stirring frequently, until corn is tender.
Stir in the flour and water mixture and the salt and pepper. Blend well. Stir in the milk and cook, stirring, for about 2 minutes longer, until hot and thickened, but not boiling.
Calories per serving (made with milk): 212