In case there is a poor soul on here that hasn't had skillet corn:
-About 6 (give or take) Fresh ears of corn, sliced off and cob raked with back of knife to get milk out.
-In a pinch can add a drained can of corn to supplement.
-Diced green bell pepper, about half if a large one.
-salt and pepper to taste
-Heat a couple table spoons oil and butter in skillet, saute corn on medium heat with lid on till desired tenderness. Slap whoever is sitting near you when you take your first bite. Just let whatever scrapes off the bottom of skillet blend in.