6 ears corn
2 Tbsp. fresh bacon drippings or butter
1/2 tsp. salt
2 tsp. sugar
1/4 tsp. black pepper
Slice the corn from the cob. Scrape the cob downward to get any remaining corn left near the cob. Heat a heavy skillet and add the bacon fat or butter. When hot, add corn and cook for 15 to 20 minutes, stirring often. Sprinkle with the salt, sugar, and pepper. Serve hot.
Makes 4 - 5 servings.
Note: To make more, double measurements of ingredients.