Using a sharp knife, slice kernels off of each ear of corn. After slicing off the kernels, use the back of the knife and scrape downwards to extract the “corn milk” from the cobs. (Note: I typically do this in a large bowl so that the bowl catches the kernels and the corn milk.)

Place a large cast iron skillet over medium-high heat. Once hot, add the butter and bacon grease.

Once butter has melted, reduce heat to medium-low and add the corn, corn milk and flour; stir until well combined.

Sauté, stirring occasionally, for 15-18 minutes or until corn is tender and light golden brown.

Add salt and pepper; stir until well combined.

Serve hot.