Cut the kernels off of an ear of corn. Place 2 or 3 tablespoons of bacon grease in an iron skillet on high heat. When the grease begins to smoke, toss in corn, smooth out to form one layer, and cover. Reduce heat to medium high.
Be careful! This stuff pops. If you don’t cover it, you will lose all of the corn. You’ll need to check it a couple of times and possibly stir it around a bit, so that the corn cooks evenly. Use the lid as a shield from the popping corn. It’s done when the popping slows and the corn looks a bit scorched.