1 pound Corn (use fresh if possible; if frozen, place kernels in a strainer and thaw under cool tap water.)
4 teaspoons Butter
1/4 cup Flour
1 1/2 cups Half & Half
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Prepare corn kernels; set aside.
Melt butter in a thick-bottomed saucepan over medium heat.
Whisk in the flour till blended, stirring constantly to make a roux. Still stirring, cook roux for least 2 minutes or until it is a light tan color.
Whisk in the half & half, salt and pepper. Turn up the heat, whisking constantly until sauce just comes to a boil. Do not scorch the milk.
Add the corn to the sauce, stirring to incorporate.
Lower heat and allow mixture to cook for 5 to 7 minutes, stirring frequently.