Husk and silk 8 to 12 ears of corn, then cut corn from the cob, using a very sharp knife and cutting off only about half the depth of the kernels. After cutting all around the ear, use the back of the knife to scrape out the remaining juice and pulp, scraping downward only, not back and forth.

For 5 cups of corn, heat 1/3 cup butter or half butter and half bacon fat, sizzling hot in skillet. Add corn and enough water to give consistency of thin gravy. Season with salt and cook with constant stirring for five minutes. Then reduce heat to simmering, cover tightly and cook for about 20 minutes longer, stirring occasionally.

The corn at this point should be quite thick. Good hot or cold and one of the best accompaniments for fried chicken. 5 servings.