- 8 ears corn, husked
- 2 tablespoons sugar
- 1 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1 cup heavy cream
- 1/2 cup cold water
- 2 tablespoons bacon grease
- 1 tablespoons butter
In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
Add the butter right before serving.