1Cut the corn off the cobs and scrape each cob to get the remaining corn and milk.
2In a large bowl, combine the corn, bell pepper, salt, pepper, and flour. Add 1/2 of the water and stir well to keep the flour from lumping. Add the remaining water to cover the corn 3/4 of the way (**may need to add an additional 1/2 c. water).
*For the bell pepper, you can use green, red, yellow, or orange colored (or do as I did and use a combination).
3In a large cast iron skillet, melt the butter over medium heat. Pour the corn mixture into the skillet. Bring to a boil. Reduce heat to medium-low and continue cooking, stirring occasionally to prevent sticking, for 45 minutes.