6 ears fresh white or yellow corn
1/2 c. bacon grease or cooking oil
2 tbsp. all-purpose flour
2 tbsp. sugar
1/2 tsp. black pepper
1/2 tsp. salt

Shuck corn, wash and remove all of the silk. Score down through each row of kernels with a sharp knife, cutting them in half. Holding the cob down against the work surface, cut horizontally away from you to slice a very thin layer of the kernels off the cob. Scrape off and catch all of the milk and add to cut kernels.

Heat bacon grease or oil in a frying pan over medium heat. When hot, add corn. Lower heat and stir in flour, sugar, milk and water. Mix well. Cook until tender about 15 minutes. Raise the heat high. Slightly brown corn mixture on the bottom only, don't burn it. Blend browned crusty bottom into the rest of the corn. Add seasoning. Serve hot. Mixture should be slightly moist, not soupy.