Prepare the Corn: Cut the corn from the cobs with a sharp knife. Try to make 2 cuts, one to cut halfway through the kernels and one to finish cutting the kernels from the cob. Alternatively, use about 6 cups of whole fresh or frozen kernels and blend about 1 to 1 1/2 cups of them in the food processor.

Make the Roux: Melt the butter in a large skillet or sauté pan over medium heat. Add the flour, salt, and pepper and cook, stirring, for 2 minutes.

Finish the Dish: Reduce the heat to medium-low. Add the sugar, cream, milk, and corn and continue cooking, stirring frequently, for 15 to 20 minutes.