4 cups fresh or frozen corn kernels
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup milk or half-and-half
1/2 cup heavy cream
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water, if needed
Melt the butter in a skillet over medium heat
Stir in the flour and cook for 1 minute
Add the milk and cream slowly, whisking until smooth
Add the sugar, salt, and black pepper
Stir in the corn
Cook over medium-low heat for 8 to 10 minutes, stirring often
Add water if the mixture becomes too thick
Cook until the corn is tender and the sauce is creamy
Serve warm