Serves 8

8 to 10 ears of corn, husked
¼ pound (1 stick) butter or ½ cup rendered bacon fat
1½ teaspoon seasoned salt
1½ teaspoon black pepper
¼ cup milk
1 tablespoon all-purpose flour

Cut the corn kernels off the cobs (you should have about 5 cups of corn) and place in a large bowl. Once the kernels have been removed, scrap the cobs with a knife to gather any corn juice and add juice to the kernels.

Melt butter in a medium sauté pan over medium-high heat. Stir in corn, any collected juice, salt and pepper. Add milk and simmer for about 30 seconds. Sprinkle the flour over corn, stirring to incorporate, and simmer until the mixture thickens, about 1 to 2 minutes.

Serve immediately in a large serving bowl.