I have absolutely no idea where I learned how to make creamed corn.
There are tons of recipes on the 'Net. I looked in all of my oldest
cookbooks for the recipe I remember but couldn't find it. I'm
guessing I got the recipe from Organic Farming and Gardening decades
ago.
Anyway.
Set the cobs on end and slice downward with a sharp knife to cut the
kernels off the cob. (doing it the old fashioned way, you would also
scrape the back of your knife down the cob to release all the little
bit of corn and juices left behind. This stuff is what originally
made the corn dish 'creamy')
That is the way that I originally made sweet corn.

Now, I put a bit of butter in a pan (1 TBSP?), the corn tossed with
maybe 1TBSP flour, S&P, 1/4 cup water and cook for a little bit and
then add maybe 1 cup of cream. and cook to desired tenderness and
thickness. Only add a teaspoon or so of sugar if your corn isn't very
sweet.

That's the best that I can do. I just cooked by rote yesterday and
don't really remember exactly how much and when.

Check the Internet. Lots of recipes out there, some with some
interesting twists.

Janet US