• 6 ears of corn
  • 1 Teaspoon butter
  • 1/2 teaspoon bacon fat *(optional, but so worth it)
  • pinch of pepper

Cut the kernels off of the corn cobs (about 6 ears of corn will easily serve 3 people, with leftovers) into a bowl.  Scrape the “milk juice” from the cobs into the bowl as well.  If you’re my Grandmother, in a large cast iron skillet, add a huge dollop of bacon fat.  If you are me, you just add about a teaspoon of butter and about 1/2 a teaspoon of bacon fat over medium heat.  Now add the corn, a little bit of pepper and stir.  I cooked it for about 35 minutes, and the last 10 minutes, I covered it.  I do not always add the bacon fat.  It is so unhealthy ... but occasionally, it tastes really, really good!  (So bad, yet so good!)