Shuck the fresh corn ears very carefully now. Remove all the fine silk from the kernels. Use a damp cloth to wipe them clean.

Hold one ear of corn over a bowl. Slice the kernels off with a sharp knife. Work slowly to keep all the sweet corn.

Use the back of your knife on cobs. Scrape the cob to get the corn milk. This liquid adds a lot of deep flavor.

Melt the butter in your heavy saucepan now. Use medium heat so the butter does not burn. The butter should look very melted and frothy.

Add the corn kernels and milk to pan. Stir them well to coat with the butter. Cook for about five to eight minutes total.

Pour the heavy cream into the saucepan slowly. Add the sugar, salt, and black pepper now. Stir everything together until it is well mixed.

Turn the heat down to a low simmer. Let the mixture cook for ten more minutes. The sauce will become very thick and creamy.

Taste the corn to check the seasoning level. Add more salt if it needs more flavor. Stir in the fresh chives at the end.

Remove the saucepan from the hot stove carefully. Let the creamed corn sit for two minutes. This helps the sauce set up very nicely.

Spoon the warm corn into a serving bowl. Garnish with a few more chives for beauty. Serve it while it is still very hot.