Start by husking the corn. Remove the silk and any husk that doesn’t want to cooperate. Rinse the ears under cold water, and then dry them completely. Once that’s done, use a sharp knife to slice the kernels off the cobs. Angle the knife slightly to get as much corn off as possible, scraping every bit of goodness.

In a large skillet, melt 2 tablespoons of the butter over medium heat. If you're using bacon drippings, you can add that in at this point too. Wait until the butter is sizzling but not browning. The aroma? It’s captivating.

Once the butter is hot, carefully add in your fresh corn kernels. Stir them around, making sure they all get a chance to meet the butter. Here’s where you'll season generously – sprinkle with salt, pepper, and smoked paprika.

Let the corn cook for about 8-10 minutes. Stir occasionally, so nothing sticks to the bottom. You want a golden-brown color to develop, which adds a fantastic depth of flavor.

After about 10 minutes, sprinkle in that teaspoon of sugar. This will amplify the sweetness. Keep stirring for another minute, allowing the sugar to meld with the corn.

Turn off the heat and toss in the remaining butter. This extra butter adds a creamy finish that’s hard to resist. Give it a few more stirs before serving.