2 cups fresh corn, cut off cob if possible
1/2 teaspoon sugar
2 tablespoon butter
1/2 cup heavy cream
salt and pepper
Cut the kernels off the cob, then using the back of the knife, scrape the cob. Melt the butter in a saute pan, then add the corn (only use the sugar if using frozen corn). As you stir the corn, gently mash some of the kernels, and cook over medium heat for about five minutes. Add the cream, and cook, stirring frequently, until the starch from the corn thickens the cream. Salt and pepper to taste.
You can make an alternative version by turning the heat up high after adding the cream so it will caramelize. Excellent either way. I made this last night and thoroughly enjoyed the simplicity. I used canned corn and NO SUGAR.