8 - 10 ears corn

3 T. bacon grease

1 1/2 C. milk

2 T. butter

salt and pepper to taste

Shuck corn and remove silks. Take a sharp knife and run down the cob and remove the kernels. Use the back of the knife and scrape the cob again.

Saute the corn in bacon grease over low heat for about 15 minutes or until corn is done. If the corn sticks to the pan, add a little water. Add milk, salt and pepper. Bring almost to a boil. Serve right away.

Serves 6 - 8.