8 ears white (sweet) corn
2 tbsp. bacon grease (the stuff left in the pan after cooking bacon)
1 tbsp. pepper
1/2 c. milk

Makes 4 servings. (Use 2+ ears per person.) Always use White corn, yellow corn won't work. Prep time: 10 to 15 minutes. Cook time: 20 minutes.

In deep baking pan in kitchen sink place husked corn cob tip down, holding other end. using a sharp knife cut kernels off cob in rows (starting at end of cob you are holding and cutting downward to the tip). Cut only half deep into the kernels (you will only be cutting the tips of the kernels into the pan). After cutting all of the kernel tips, use the back edge of the knife (non-cutting edge) to scrape the corn milk off the cob into the pan. Use the same downward motion from end to tip of cob. Do this for each ear of corn.

An iron skillet works best, but a teflon works ok, too. heat the bacon grease in the skillet on medium high. When bubbly, carefully put the corn and corn milk mixture into the pan. Add pepper. Let sit for several minutes. Turn heat down to medium. Turn every several minutes with a spatula scraping cooked corn from bottom of pan. Add milk if corn becomes too dry. The corn should be slightly less runny than creamed corn. If the corn cobs aren't very juicy or if too much kernel was cut off then you will probably need to add the milk. It should be added after about 10 minutes and cooked for another 10 minutes.

Cooking time is approximately 20 minutes, but the corn is definitely done when the corn kernels start turning yellow.