Shuck the corn and remove all the corn silk. Stand ears on large end, slicing down, cut off a thin layer of top of kernels all the way around, then repeat the procedure, cutting deeper. Then scrape the ears from bottom to top, removing the remainder of kernels and the joices. I use a pie pan to cut into. AS the pie pan gets full empty in a #10 skillet which is on low. After the corn is in the skillet, add water to barely cover the corn. Add salt, pepper, butter or margarene. Bring to rapid boil and then reduce to low heat. After the boiling has decreased, slowly add milk and stir. Cover and let simmer approximately one hour, stirring frequently to keep from sticking. After one hour, if liquid has not reduced gradually increase heat to boil the liquid out until the corn is thick enough.