6 ears fresh corn
1/2 stick butter
1 tsp. sugar
salt and pepper to taste
1 c. water
1/2 c. oil

Cut corn off cob. Then with the knife blade, scrape juice from each cob. Place in a saucepan and cook for about an hour or until corn is tender. Add a little more water or Carnation milk if necessary. When tender, add enough water to make it fairly juicy. Mix in a cup 2 tablespoons flour and water to make a thin flour paste. Add this to corn to thicken mixture. Continue simmering until done.