How to Make It
Cut kernels from cobs to yield 6 cups; discard cobs. Cook kernels in a small Dutch oven over low heat, stirring often, about 30 minutes or until corn is tender. (To prevent corn from drying out, add up to 10 tablespoons water, 1 tablespoon at a time as needed, during last 15 minutes of cook time.)
Stir in cream and butter, and cook, stirring occasionally, about 5 minutes or until mixture reaches desired consistency. Stir in salt and pepper. Sprinkle with chives, if desired.