1 can whole kernel corn, drained, reserve liquid
2 tbsp. butter
1 tbsp. flour, any kind
1/3 c. evaporated milk or cream
Corn juice, reserved from corn
Salt & pepper to taste

Drain corn reserving the liquid. Melt butter in a skillet, add flour stirring constantly, until bubbly. Slowly add milk, stirring constantly. Add corn, salt and pepper to taste. Mixture will be thick. Add just enough corn juice to thin it to a nice creamy mixture. Stir until corn is heated. Oooh! It's so good.