Hot Buttered Fried Creamed Corn

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, saute the corn kernels until lightly browned. Add the butter and heat until melted. Stir in the flour until smooth and 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.