This cream style is so delicious. Anna Mae Laster
6-8 ears fresh corn
3 strips bacon, halved
2/3 cup water
1 t. salt
½ t. sugar
¼ cup milk
2 t. flour
1/8 t. pepper
1 T. butter
Husk corn and cut the kernels from the cob. Scrape cob well with a tablespoon to remove all the pulp and milk (there should be 3 cups).
Cook bacon slowly until crisp in an 8 inch skillet; remove and drain on paper towel. Stir corn into hot bacon fat and then add water, salt, and sugar. Stir and cook 5 minutes, uncovered. Stir milk gradually into flour; mix until smooth. Add to corn and stir constantly for a few minutes, or until thickened. Mix in pepper and butter. Serve hot, garnished with bacon. Serves 6.