6	Ears	Fresh corn, husked and cleaned
1/2	Cup	Milk
1/2	Cup	Water
1	Tsp.	Sugar
2	Tbsps.	Bacon drippings
		Salt & Pepper to taste

To cut the kernels from the cob, hold the corn in a large shallow bowl or dish with one hand and use a very sharp knife to cut off a thin layer from the tops of kernels. Then cut down the cob again one or two times, scraping the remaining parts of kernels and juices into a bowl.

Stir in the milk, water and sugar. Heat the bacon drippings in a large heavy skillet over medium heat; add corn mixture and cook for 10 to 12 minutes, stirring often. Remove from heat and stir in the salt and pepper to taste.