To make cream style corn, shuck 4 ears of fresh sweet corn and remove all the silks. Wash and drain the corn before shaving the tips of the kernels, using either a knife or vegetable peeler.
While shaving the tips of the kernels, make sure to cut away from you, and allow the tips to fall into a bowl. After the tips have been shaved, use the back of the knife to squeeze out the juice from what's left of the kernels into the same bowl. Melt 4 tablespoons of butter into a skillet on medium heat. Add the corn to the skillet, and allow it to cook while stirring it for 20 minutes. Season it with salt, and then serve.
Alternatively, heat 1/4 cup of butter in a skillet over medium heat, and then add in 2 1/2 cups of fresh corn kernels, or about 8 ears worth, along with 1/2 cup of milk. Sprinkle 1 tablespoon of cornstarch, 1 tablespoon of sugar and 1/2 teaspoon of salt over the mixture, and stir well. Bring the mixture to a boil while stirring constantly. Reduce the heat, and let the mixture simmer for 10 to 12 minutes, and serve immediately.