In a large saucepan on medium heat, heat butter until hot and add onions and salt meat. Cook, stirring often until edges of onions start turning brown, about 15 minutes. Add cream style corn and cook another 15-25 minutes, stirring very often to keep from burning the bottom. If you have fresh corn, cut it off the cobs and scrape cobs for the juice until you have 6 cups. Add it all at once after onions start browning and cook for 30-45 minutes.