Remove the husks and corn silk from the fresh ears of corn. Using a very sharp knife cut the corn kernels from the cob. Using the back side of the knife, scrape the cobs to remove the remaining pulp and juice.

Heat a medium sized heavy skillet or sauté pan over medium heat. Melt the bacon fat and butter then place the corn kernels, pulp and juice in the skillet. Lower the heat and cook for 15 minutes, stirring often. Sprinkle the cooked corn with the salt, pepper and sugar and serve.

Yield: 8 servings