Drain the canned corn, reserving 1/4 cup of the liquid
Melt 2 tablespoons butter in a skillet over medium heat
Add 1 tablespoon flour and stir for 1 minute
Slowly whisk in 1/2 cup milk and the reserved corn liquid
Cook until slightly thickened, stirring constantly
Add the canned corn to the skillet
Stir in 1 to 2 tablespoons sugar if desired
Season with salt and black pepper
Simmer for 5 to 7 minutes, stirring occasionally
Mash some of the corn lightly with a spoon for a creamier texture
Serve warm