Make old-fashioned creamed corn by melting 1/4 cup of butter in a large, non-stick skillet over medium heat. Remove the kernels from 6 ears of corn, and then stir them into the butter with 1/2 cup cream. Add 1 tablespoon cornstarch, 1 tablespoon sugar, and salt and pepper to taste.
Bring the mixture to a boil, and reduce the heat while stirring. The corn should appear nearly translucent before it is done cooking. Continue stirring for 10 to 12 minutes, remove from heat and serve. This recipe makes approximately 2 1/2 cups of old-fashioned creamed corn, depending on the original sizes of your ears of corn. You can substitute fresh corn for frozen to double the recipe.
For a variation on this recipe, sauté a small, chopped onion in the butter before adding the corn and cream to the skillet. Let the onion brown, and deglaze the skillet with the butter.
A similar recipe from Food52 uses fresh white corn instead of golden; the site suggests serving old-fashioned creamed corn with deep-fried okra and sweet tea. This recipe also calls for using a cast-iron skillet instead of a non-stick skillet, as cast-iron skillets produce steadier heat and more consistent flavor.