Corn in creamy sauce

Ingredients:

• 8 ears of corn, husked
• 2 tablespoons of sugar
• 1 tbsp. premium flour
• 1 cup heavy cream
• 0.5 cups of cold water
• 2 tablespoons rendered bacon fat
• 1 tbsp. butter

Preparation:

1. Trim the ends of the corn cobs. Using a small knife, cut the kernels off the cobs into a large bowl. Use the back of the knife to scrape the cob to release the "milk."
2. In a bowl, combine sugar, flour, salt, and black pepper to taste. Stir in corn. Add heavy cream and water. Stir.
3. In a large skillet, heat the rendered fat over medium heat. Add the corn mixture and reduce the heat to medium-low. Cook, stirring occasionally, until the corn is creamy, about 30 minutes.
4. Add butter just before serving.