Servings: 5

5 ears corn 5 ears corn
½ to 1 cup milk ½ to 1 cup milk
½ cup butter or bacon grease ½ cup butter or bacon grease
1 teaspoon salt 1 teaspoon salt
⅛ teaspoon white pepper ⅛ teaspoon white pepper
1 teaspoon cornstarch 1 teaspoon cornstarch
1 teaspoon cold milk 1 teaspoon cold milk

Remove husks and silks from corn. Rinse. With a very sharp knife, slice off ⅓ of the kernels all around cob, then cut another third. Cut the last third off close to the cob, then scrape remaining corn milk into a bowl.
Place corn and milk in a heavy 12-inch frying pan, rinsing out bowl with small amount of water to get all the corn milk. If corn is dry, add ½ to 1 cup milk to frying pan. Add butter, salt, and pepper.
Heat, cover, and simmer slowly for 10 minutes. Check for tenderness.
If needed, make slurry from 1 teaspoon of cold milk and cornstarch. Add slurry to corn mixture to thicken. Simmer 5 minutes, stirring constantly, to kill cornstarch taste.