Cut corn from cob with a corn cutter or a sharp knife (be careful of fingers). It's better for it to be creamed style corn instead of whole kernel corn. Scrape cob for the juice. In a heavy iron skillet add bacon drippings. When hot, add corn and cook 15-20 minutes, stirring often. Depending on how "starchy" the corn is, it may become too thick, if so, you may add a bit of water for desired consistency. Add salt, pepper and sugar. **It is also good with some crumbled bacon in it, if you like.