|16 ounces frozen corn (premium quality)|
|3/4 cup evaporated milk|
|1 teaspoon salt|
|2 teaspoons white sugar|
|pinch white pepper|
|1 tablespoon butter|
|1 tablespoon flour (dissolved in cold water)|
Combine all ingredients except for flour in saucepan. Heat to low boil, stirring frequently, until corn is fully cooked. Slowly stir in ﬂour/water mixture and keep stirring until the sauce starts to thicken. Remove from heat and serve. Note: 3/4 cup evaporated milk is half of the can. I usually freeze the other half and use it the next time I make this recipe.