Cook onion in bacon fat for a couple minutes on medium heat.
Cut the corn from the cob and add to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
Add a little half and half (milk, or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate. Add only enough half and half or milk to give it a creamy texture. If using half and half and the consistancy is too thick, add a little milk to thin.
Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.