Cut the kernels off the cob. Start with the tip of the cob, then cut the rest. Using the back of the knife, “milk” any remaining juices from the cob into the bowl — this is where the sweetness and flavor really shine.
Cook the Corn:
Heat bacon grease (or butter) in a cast-iron skillet over medium heat. Add the corn and cook, stirring occasionally, until slightly browned and caramelized, about 5–7 minutes. Season with salt and pepper to taste.
Serve or Store:
Enjoy some immediately while it’s hot and savory. For holiday preparation, allow the rest to cool, then freeze to enjoy later. During Christmas, reheat gently to bring out all the flavors.
