Southern Fried Corn

7 ears of fresh corn cut off the cob

(or 3 cups whole frozen corn)

3 strips of bacon - chopped

1 medium sweet onion - chopped

1/2 cup sweet red bell pepper

1 teaspoon all-purpose flour

1/4 teaspoon salt (more or less to taste)

1/8 teaspoon black pepper (more or less to taste)

1/2 cup milk

Fry bacon in skillet until crisp, and move bacon to a small bowl or plate, leaving the grease in the skillet. Add the corn, onion, bell pepper. Cook over moderate heat, stirring continuously, for about 7 or 8 minutes, or until the corn is tender and lightly browned.

Stir in the flour, salt, and black pepper; add the milk. Continue cooking and stirring constantly until mixture thickens. Cook for another 2 minutes or until thickened. Transfer to serving dish and top with bacon pieces. This served about 4 (or so they say), but it is only enough for two at our house.