12 ears fresh corn
1/4 c. butter
2 tbsp. bacon drippings
3/4 c. water
1 tsp. salt
1/4 tsp. pepper

Remove husks and silks from corn. Cut corn from cobs, scraping cobs. Heat butter and bacon drippings in a skillet until hot; add corn and seasoning. Cook, uncovered over medium heat until comes to boil. Cover and simmer over reduced heat until liquid is absorbed. Stir often. Yield: 10 to 12 servings.