Cream Corn is one of those comfort foods that takes me back to my young adult days when I was first married. JR's grandmother was one of the best cooks I have ever encountered. Most of what she served at her dinner table came from her yard. She is what we fondly refer to as a "Florida Cracker" in Florida . . . awesome southern comfort cooks who never cook anything out of a box!!
About 5 or 6 ears of fresh corn on the cob . . . scrape the corn with a knife to get all of the corn pulp and corn juice out. Silver Queen Corn is what I love to use if it is available. The corn seems to be juicier and sweeter.
Melt a liberal amount of butter in a pan, stir in the corn and juices and about 1 tsp sugar (I don't measure, just taste . . . what I use for about 6 ears of corn). Cook until corn is tender. Add more butter if necessary to add flour and milk to.
Add about 1 Tbsp flour, salt and pepper and a tiny amount of milk (better to use less and add as you go until you reach desired consistency, like gravy). Gradually add milk or half and half. I think I'm safe in saying that I usually don't use more than a total of 1 cup of milk or half and half, more like 1/2 to 3/4 cup. The less flour used, the better.
Cook for a couple of minutes . . . do not bring to a boil.
Sorry if this is confusing . . . it is how I cook unless I am using a recipe! Please comment if something doesn't make sense to you.