6 to 8 ears
Salt to taste
1/3 c. bacon grease or butter
1 tsp. sugar (opt.)

Cut the kernels off the cob, cutting only halfway through kernels. Cut the corn into a 13 x 9 inch pan or jelly roll pan. If kernels are deep, as in Hickory Cane corn, cut twice. With back of knife, scrape the juices from cob into pan with corn. Heat grease in iron skillet, pour in corn; add small amount of water and salt to taste. Bring to boil, reduce heat to low and simmer until done. Stir often since it has a tendency to stick. Taste for seasoning, add 1 teaspoon sugar if it needs it. Corn should be on the thick side - not soupy. NOTE: A large teflon skillet would prevent sticking; use if you have one.