2 tablespoons bacon grease

2 pinches kosher salt

1 sprig rosemary (bruised (this is, crushed roughly between your hands)*)

8 ears fresh corn (about 3 pounds total) or 3 can vacuum packed corn

2 teaspoons sugar

1/4 teaspoon ground turmeric (to up the yellow a bit)

2 tablespoons stone-ground cornmeal

1 cup heavy cream (it is called “creamed corn” ya know)

1 pinch black pepper (freshly ground)

Place a paper bowl upside down in the middle of a large mixing bowl.

If you have an old-fashioned corn on the cob holder, insert one in the skinny end and place the ear vertically on the small bowl and using a chef’s knife, cut off the kernels.

When all the kernels have been removed, turn the knife around and use the spine of the blade to carefully scrape out any remaining pulp.

Heat bacon grease in skillet until just barely smoking.

Add the corn to the skillet and continue cooking over medium-high heat until the liquid from the corn thickens a bit, about 2 minutes. Sprinkle the cornmeal, sugar, and turmeric onto the corn mixture and stir to combine. Add the cream, reduce the heat to medium and cook until the corn is very soft, 2 to 3 minutes.

Fish out the rosemary, season with pepper and serve as a side to just about anything.