Shuck the corn and remove the silk
Cut the kernels off the cob
Scrape the cobs with the back of a knife to release the milky juice
Melt butter in a skillet over medium heat
Add the corn kernels and cook for 3 to 5 minutes
Stir in milk or cream
Add the scraped corn milk from the cobs
Season with salt and black pepper
Simmer gently, stirring often, until thickened
Serve warm