6-8 ears corn
1/4 c. bacon drippings or 4 strips turkey bacon
1 1/2 c. water
Lemon pepper seasoning to taste
Salt to taste (approx. 1 tsp.)
Pepper to taste

Shuck corn. Wash and remove silk. Cut 1/2 of kernels completely off cob. Repeat process by cutting kernels the second time. (This is called cream style cutting.) Scrape juice out of corn cob into the corn (scrape in opposite direction of cutting).

Heat bacon dripping or fry turkey bacon until done in a large heavy skillet. Add corn, lemon pepper, salt, pepper and water into skillet. Bring mixture to boil, stirring constantly. Cover. Reduce heat and simmer, stirring occasionally until corn is tender, about 20-25 minutes. If necessary add a little hot water.

Serves 6-8.