10 ears of sweet corn
3 tbsp. butter
3 tbsp. bacon fat
1/2 c. boiling water
1/2 tsp. salt
1/8 tsp. pepper

Cut the corn kernels off with a sharp knife and scrape with a downward motion to remove all the pulp. Heat the butter and bacon fat to sizzling. Add the corn and water and cook on high heat, stirring constantly for 5 minutes. Reduce the heat, cover tightly and cook 15 minutes longer, stirring occasionally. Add salt and pepper. The water should be completely evaporated when served.