Old-Fashioned Creamed Corn

Remove husks and silks from corn.

Rinse corn and pat dry.

Cut corn from cobs (about 3 cups); to cut corn from cob: with very sharp knife, first cut, just barely take the top of the kernels, second cut, take about half-way of kernels and third cut, use blade of knife and scrape down to cob.

This gets the milk out of corn. Place butter in 2-quart casserole; microwave at High for 55 seconds, until butter melts.

Add corn, 1/4 cup water and sugar, stirring well.

Cover with heavy-duty plastic wrap.

Cook on High 8 to 9 minutes or until corn is tender, stirring after 4 minutes. Shake 1/2 cup water, salt, pepper and flour in pan until flour is blended smooth.

Stir into corn, mixing well.

Cook on High 3 minutes or until mixture slightly thickens.