Shungu uses fresh corn on the cob for this dish, but tells us 6 cups of frozen kernels can be used in their place. However, if you’re using frozen corn, she recommends adding a few tablespoons of water to replace the moisture from the corn on the cob. This recipe also calls for bacon fat, but if you don’t have one on hand, Shungu notes that “you can use any fat you like, although it “feels butter”. [has] the best flavor.” The other items you’ll need are butter (whether you’re using the bacon fat or not), flour, salt, and sugar. If you’re wondering why you’re adding sugar to what’s meant to be a savory dish, Shungu explains that this ingredient “enhances the corn’s natural sweetness” without making the dish too sweet.