Put thawed corn in a food processor fitted with a knife blade. Pulse 4 or 5 times to break up the corn kernels. Do not over process (think as if cutting kernels in half).

Put corn in a bowl and stir in water. Cover and refrigerate for at least 1 hour.

In a non-stick skillet melt butter, add corn, and stir together. Bring to a boil and then lower heat to simmer for 10 to 15 minutes until corn is cooked through, stirring occasionally. Add salt and pepper to taste (not much is needed for sweeter flavor).

Stir flour into milk. Add a little of the milk/flour mixture at a time to slightly thicken corn. You may not need to use it all. It should be creamy and not too thick. Cook for an additional 1-3 minutes. Adjust seasoning to taste. Serve warm.