If using fresh corn, shuck it and strip the kernels into a bowl to save the liquid.
Put the butter in a large skillet over medium heat. When the butter foams, add the corn and cook, stirring, for a minute or two. Add the cream and heat until it bubbles gently. Add a good pinch of salt, some pepper and a pinch of cayenne, if you'd like. Cook, stirring frequently, until the corn is tender, about 10 minutes.
Taste and add a little sugar if you'd like. Continue to cook until the mixture is thick, another few minutes. If you'd like it thicker, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl and whisk until smooth. Stir this slurry into the corn; the mixture will thicken almost immediately. Taste and adjust the seasoning.
Notes
Nutritional information was figured using corn, half and half and butter (none of the optional ingredients).
This recipe is best when you can make it with fresh corn on the cob.