Shuck and silk your corn. Make sure to remove all the silks and then with a sharp knife cut the corn off into a bowl. Once the kernels are all cut off, take your knife and scrape down the cob to remove any juice that’s left in it. This is what makes the corn creamy, so do not skip this step.

In a skillet heat together the bacon drippings and the butter. If you do not understand where you get the bacon drippings, because we have not cooked any bacon, you might not be ready for this recipe. But if you aren’t a bacon grease collector, like most good southern cooks are, cook about five or six pieces of bacon and use the drippings for this corn.

Add the corn and let it cook on medium heat for about 15 minutes. Mix the cornstarch and the 1/2 cup cold milk until smooth. Pour that mixture into the corn and bring it up to a bubble. Stir and cook just until it thickens.

Add the salt and pepper and stir again and serve.