Step 1

Cut 1/2 medium yellow onion into small dice. Shuck 8 ears corn. Cut the kernels from the cobs into a large bowl (about 6 cups). Scrape the back of the knife along the cobs to extract the remaining starches into the bowl. If using frozen corn kernels, measure out 6 cups.

Step 2

Heat a 12-inch or larger cast-iron skillet over medium-high heat. Add the onion, 4 tablespoons unsalted butter, and 2 tablespoons bacon fat. Cook, stirring frequently, until the onions are lightly browned and translucent, about 5 minutes.

Step 3

Add the corn, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook until the corn is tender, 5 to 7 minutes for fresh or 8 minutes for frozen.