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Remove the husks and silk from 6 ears of fresh corn and rinse well. Cut about 1 inch or so off of the top of each ear to make a flat end. Stand an ear on its flat end on a wide plate and, with a sharp knife, cut downward through several rows. Don't cut too close to the cob; cut the kernels about ¾ of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the "milk" and pulp.
Melt ¼ cup unsalted butter in a large skillet over medium-low heat.
Add the corn and juices, 3 tablespoons of water , and 1 teaspoon sugar . Cook, stirring, until the corn is tender, about 6 minutes.
Stir in 1 tablespoon flour (blended with 1 tablespoon water) , ½ teaspoon kosher salt , and ½ teaspoon coarsely grounded black pepper , blending well. Continue cooking, stirring, for 2 minutes.
Gradually add 1 cup milk , stirring constantly. Cook for about 2 minutes longer. Do not let the mixture boil. Serve and enjoy.