Begin by heating a cast iron skillet over medium-low heat. Add 2 tablespoons of butter along with 2 tablespoons of bacon fat. Allow the fats to melt together, creating a savory base that will coat the corn, about 3-4 minutes.

Once the fats are melted and fragrant, add the fresh corn kernels from about 8 ears of corn. Stir the corn into the skillet, ensuring it gets coated in the buttery mixture. Cook for about 10 minutes, stirring occasionally.

After the corn has cooked for 10 minutes and thickened, season with kosher salt and pepper to taste. Stir these seasonings in well. Continue cooking for an additional 5 minutes.

Add the remaining 2 tablespoons of butter to the skillet, allowing it to melt and mix into the corn. Stir continuously for another 3-5 minutes until the corn is tender.

Taste and adjust the seasoning if necessary. Remove from heat and let it rest briefly before serving.