6-8 ears fresh corn
3-4 pieces bacon
1 c. water
Pepper and salt to taste

Use sharp knife. Cut corn off cob twice. Cut barely through first time, then deeper into the corn. Then scrape the cob. Scrape it one way and then the other. Fry bacon in skillet. Remove bacon and leave drippings in pan.

Place corn in hot drippings. Add salt and pepper and 1 cup water. Reduce heat and continue to stir. Cover tightly; cook 15 minutes. Simmer until tender and thickened. Scorches easily.