6 ears corn
1 cup water or milk
2 to 3 slices bacon or salt pork
1 teaspoon each of sugar,
salt & pepper
Remove husks from corn, breaking off stems; remove silks with a stiff vegetable brush, and wash with cold water. Using a sharp knife, cut a thin layer off the kernels; cut again, and scrape the rest of the juices into bowl, firmly placing knife on cob and scraping into bowl. Add water or milk, and stir well. Fry bacon or salt pork in a large skillet; remove meat, and add corn to skillet. Cook over medium heat for 10 to 15 minutes, stirring often (cook fresh picked corn a few extra minutes or until corn is thick). Add sugar and salt and pepper to taste.
Note: If fresh corn is not available, use frozen whole kernel corn (shoe-peg, if available). Cook corn according to package directions a few minutes; place Corn and water into a blender and puree. (Be careful not to put too much into blender; the corn can splash out and bum you.) Repeat procedure 3 times, each time pouring corn back into pot and scooping out more. Combine flour and water until blended; pour into pureed corn and cook several minutes, stirring constantly until mixture thickens. Add salt and pepper to taste. This tastes like fresh corn that has been scraped from the cob. Note: For a different taste, add chopped ripe tomatoes to the corn before serving it. Yield: 4-6 servings