8 to 10 ears fresh corn
3 tablespoons butter
1/2 cup half-and-half
Salt and pepper
Pinch of sugar (if corn is not garden fresh)

The method of cutting the corn is most important. With a sharp knife slit each row of kernels in half. Then cut the top half off corn kernels and into a bowl. When all the kernels have been cut off, tilt the cob into the bowl and with the knife at an angle, scrape the remaining juice from the kernels into the bowl. Heat butter in a heavy skillet until it foams. Quickly add the corn and stir rapidly until the corn milk thickens and the kernels begin to look clear. Add cream. Stir. Add salt, pepper and sugar if needed. Cook until thickened, about 10 minutes.

Serve immediately. Serve 4 to 8.