Hot Buttered Fried Creamed Corn

6 ears corn
3 slices bacon
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup evaporated milk, warmed
Salt to taste
Pepper to taste

Cut the kernels off the ears.

Heat a large skillet over medium-high heat. Add bacon and fry until crisp. Drain on paper towels and crumble.

In the drippings in the pan, saut the corn kernels until lightly browned. Add the butter and heat until melted. Stir in the flour until smooth, then gradually stir in the evaporated milk. Stir in the crumbled bacon and cover and cook until the sauce is thickened, about 10 minutes.

Season with salt and pepper.

Serves 4.

Per serving: 344 calories; 14.2 g fat (7.5 g saturated fat; 37 percent calories from fat); 50 g carbohydrates; 38 mg cholesterol; 240 mg sodium; 11.9 g protein; 4 g fiber