Cut Off Fresh Corn

My mom always made the best corn.  She only used field corn and slowly cooked it forever in the oven in an iron skillet.  My sister is still insistent on field corn but I have long since abandoned that notion.  May not be as good as Mama's but it's good, nonetheless.

4-6 ears of corn
1/2 stick butter
1 tablespoon bacon drippings
salt and pepper to taste
First, I pop the corn, one at a time, shucks and all in the microwave for 3 minutes.   The silks will come off with the shucks.  So easy and the corn will be a little precooked.   May want to work under cool running water while shucking.
I use to use a knife to cut the kernels off and then scrape the cob for the juice.  Today I used a new tool I bought from Pampered Chef and it worked great.  You can do it either way.
Meanwhile I melt the butter and bacon drippings together.
(I save bacon dripping when I cook bacon in a pint jar in the fridge).  Add the corn to the pot and cook on low heat till done. About 30 minutes. Add salt and pepper to taste.  Stir often and add a little water if the corn starts to get a little dry.

Easy Caramel Icing

1 stick butter
1 cup brown sugar, packed
1/4 cup milk
2 cup confectioners sugar, sifted
1 teaspoon  vanilla
Melt butter, add brown sugar and cook until it reaches a boil. Stir often.   Add milk and bring back to boil.  Remove from heat and stir in confectioners sugar.  It's ready to spread!  It will thicken as it cools.