| 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.
