Fresh Cream Corn Recipe:

• Carefully cut kernels from ears of sweet corn. Using the back of a knife, scrape the cob to extract the milk. Divide corn in two and three cup measurements.
  9 ears sweet corn, husked (approx. 5 cups kernels), divided
• Puree two cups corn in a food processor or blender with 1/2 a cup of half and half.
  1 cup half and half, divided
• Melt butter in a nonstick sauté pan (no smaller than 12") over medium high heat.
  4 tbsps butter
• Add remaining corn kernels, pureed corn mixture, cream, remaining half and half, cayenne and salt to taste. Simmer until thickened, stirring often, about twenty minutes.
  2 cups heavy cream, 1/2 tsp cayenne pepper, salt to taste