Prep the corn. If using fresh ears of corn, shuck, rinse, and trim the ends of the cobs. Stand the cobs up and carefully slice off the kernels with a sharp knife.
Add corn kernels to a skillet and cover with water. Salt to taste and cook on medium high for 20 minutes, stirring regularly to keep corn from sticking.
Sprinkle self-rising flour over the corn and stir and reduce heat to slightly below medium.
After about 10 minutes, add butter and pepper to corn, continually stirring.
Simmer for a final 15 minutes, adding sugar to the mixture and mixing thoroughly. Cover to keep warm until ready to serve.
