|Fresh ears of corn||4 , shucked|
|2% milk||1 Cup (16 tbs) (Divided)|
|Coarsely chopped onion||3⁄4 Cup (12 tbs)|
|Black peppercorns||1⁄2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Coarsely ground pepper||To Taste|
Working over a large bowl, cut off tops of corn kernels, and scrape "milk" and any remaining pulp from cobs using the dull side of a knife blade.
Set corn mixture aside, and reserve 1 cob (discard remaining 3 cobs).
Cut reserved cob in half.
Combine cob halves, 3/4 cups milk, onion, and peppercorns in a medium saucepan; bring to a boil over medium heat.
Reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.
Strain milk mixture; discard cob halves, onion, and peppercorns.
Place flour in a medium saucepan; gradually add remaining 1/4 cup milk, stirring with a whisk until blended.
Stir in strained milk mixture; cook over medium-low heat 3 minutes or until thick, stirring constantly.
Stir in corn mixture and salt; cook over medium-low heat 15 minutes or until corn is tender, stirring frequently.
Sprinkle with coarsely ground pepper, if desired.