This traditional southern dish is from Virginia Willis cookbook, Bon Appetit, Y'all. More of her recipes can be found at www.virginiawillis.com.
- Scrape kernels from the corn--should yield about 3 cups.
- In a large skillet, heat bacon fat over medium heat until sizzling. Add corn and season with salt and pepper. Cook until tender, about 15 minutes. Add butter and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.