Paula Dean has various recipes for creamed corn, including a standard style and a variation with wine and cheese. These recipes call for shucked ears of fresh corn and butter.
To make the simple creamed corn dish, remove the kernels from 12 ears of corn, and place in a bowl. Slightly mash the whole kernels and add 8 tablespoons of butter on top. Microwave the corn and butter on high for seven to 10 minutes. Stop the microwave every few minutes to turn the bowl and to stir the mixture. Add a small amount of milk or water if the corn appears too dry. Season with salt and pepper, as desired. This recipe makes four servings.
Paula Deen's naughty creamed corn requires sautéing 1 minced shallot and 2 cloves of minced garlic in 3 tablespoons of butter on medium heat. Add the kernels of 6 ears of shucked corn, and thoroughly coat with the butter. Pour in 1/4 cup of white wine and allow it to reduce, then add 1/4 cup of heavy cream until that reduces as well. Combine the corn mixture with 1/2 cup of cream cheese until it melts. Season with salt to taste. This creamed corn recipe yields approximately 6 servings.