Shuck corn and remove silks. Wash corn. Hold each ear upright in a shallow pan. With sharp knife, scrape kernels off beginning at the top. Scrape cobs again to remove remaining liquid.
Cook salt pork in large black skillet over medium heat until crisp. Add corn and liquid, milk, butter, and flour to skillet.
Reduce heat to low and cook for about 30 minutes, stirring frequently. Add salt and pepper to taste.
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Servings 8