Shuck each ear, peel back husks, and pull off as much silk as possible. Rinse under cold water to clear remaining silk. Snap or cut ears in half if needed to fit your Pot. Use a pot large enough to hold all ears without crowding and deep enough to fully submerge them. Skip salt in the water — add butter and salt at the table after cooking.

Fill a Pot with enough cold water to fully cover the ears. Method depends on freshness. Very fresh corn: Bring water to a full rolling boil. Add shucked ears and boil actively for 2–3 minutes. Fresh corn only needs to be heated through. Grocery store corn: Add shucked ears to actively boiling water and cook uncovered for 5–7 minutes, until kernels are tender when pierced. Taste a kernel to judge doneness. Off-heat method (works for any corn): Bring water to a full rolling boil. Add shucked ears, cover, and immediately turn off the heat. Let sit undisturbed for 10 minutes. Corn can stay in the covered water up to 10 additional minutes without overcooking. Keep the pot covered once off heat. Do not lift the lid during the rest.

Melt the 3 tbsp unsalted butter in a large Skillet over medium heat. Add the diced 0.5 yellow onion finely diced and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the 2 cloves garlic minced and cook for 30 seconds more, until fragrant.

Shuck each ear, peel back husks, and pull off as much silk as possible. Rinse under cold water to clear remaining silk. Snap or cut ears in half if needed to fit your Pot. Use a pot large enough to hold all ears without crowding and deep enough to fully submerge them. Skip salt in the water — add butter and salt at the table after cooking.

Fill a Pot with enough cold water to fully cover the ears. Method depends on freshness. Very fresh corn: Bring water to a full rolling boil. Add shucked ears and boil actively for 2–3 minutes. Fresh corn only needs to be heated through. Grocery store corn: Add shucked ears to actively boiling water and cook uncovered for 5–7 minutes, until kernels are tender when pierced. Taste a kernel to judge doneness. Off-heat method (works for any corn): Bring water to a full rolling boil. Add shucked ears, cover, and immediately turn off the heat. Let sit undisturbed for 10 minutes. Corn can stay in the covered water up to 10 additional minutes without overcooking. Keep the pot covered once off heat. Do not lift the lid during the rest.

Slowly pour in the ¾ cup whole milk while stirring constantly to prevent lumps. Then stir in the ½ cup heavy cream. Keep stirring until the mixture is smooth and beginning to thicken, about 2 minutes.

Reduce the heat to medium-low and simmer, stirring frequently, for 6–8 minutes until the 4 ears of corn kernels cut off the cob (about 4 cups); or use frozen corn (thawed) off-season are tender and the sauce has thickened to a creamy, porridge-like consistency. It will thicken a bit more as it cools, so pull it off the heat when it's just slightly looser than you want.