6 ears corn
1/2 stick butter
Salt to taste
1 c. water
1/2 c. oil

Cut corn to cob; with knife blade, scrape juice from each cob. Place in iron skillet with other ingredients and cook for 1 hour or until tender, adding more water as needed. When tender, add enough water to make fairly juicy. Mix into cup 2 tablespoons flour and water to make a thin flour paste. Add this to corn to thicken mixture. Continue to simmer until done.