4 c. fresh or frozen corn
2 tsp. bacon fat from hickory smoked bacon
1/2 c. diced onions
2 tbsp. butter
1 c. half and half (or evaporated milk)
1/2 tsp. salt
1/4 tsp. pepper

Steam corn in vegetable steamer until tender, about 5 minutes. Place onions in skillet with the bacon fat and add butter; saute for 5 minutes or until tender. Add corn, cream and seasonings; cover and cook on low heat for 10 minutes.

Preparation time: 20 minutes. Yield: 6 servings.