Prepare the corn: Cut the kernels from the cob, then use the back of a spoon or knife to scrape out any remaining corn and creamy liquid. You should have about 3 cups of corn. Pulse about 3/4 cup of the corn kernels in a food processor and then add them back to the bowl. I use a bullet blender.

Make the roux: Melt the butter in a large skillet over medium heat. When the butter is sizzling, add the flour and cook, stirring, for 2 minutes. Add the cream and stir until smooth.

Finish the dish: Add the corn, sugar, salt, and the milk. Stirring frequently, cook for about 6 minutes or until the mixture is thickened. If too thick, add a little more milk or cream.