Remove silk from ears of corn. Rinse in warm water.
Scrape corn from cobs. Use back of knife to scrape off milk. Set corn and milk aside. Keep cobs to make Corn Stock.
Make the Corn Stock now if using instead of water (recipe below). If using water, proceed with the next step.
Melt 3 tablespoons of unsalted butter in a large skillet.
Add corn kernels.
Stir constantly over low-medium heat until tender (about 10 minutes).
In a measuring cup, dissolve flour in 3-1/2 tablespoons of HOT Corn Stock or HOT water. Pour over corn in skillet.
Season with salt , coarse ground black pepper and 1/2 tablespoon sugar. Pour in half and half. Stir until well combined.
Stir constantly over low-medium heat for another 5 minutes or until thoroughly heated.
Taste a cooled sample. If desired, add remaining 1/2 tablespoon of sugar. If too thick, stir in 2 tablespoons of HOT Corn Stock or HOT water.
Serve hot or warm. Creamed Corn thickens as it cools. If you prefer a thinner cream, simply add two tablespoons of Corn Stock (or HOT water). Stir and taste. Repeat until satisfied.