CTF, Ed & Rusty's methods are the classic way to go, (although some of the additions above do sound good). But you have to have fresh corn on the cob to do it up right. I take 4 ears, cut the corn off the cob (sometimes I take it outdoors; those kernels really fly around!) into a big bowl & then take the back of that knife & scrape the cobs ~ that is where the "cream" in Creamed Corn comes from ~ to get as much liquid out as possible. Break a couple of the cobs in half, toss them into a pot with the kernels & liquid, add a bit of water, S&P and maybe... maybe... butter. This summer I did not add butter for the first time & it was still totally bong!
I do my creamed corn much the same as above, but add 2-3T butter. After the corn is cooked, I make a flour,milk mixture- 2-3 T flour, enough milk to make a slightly thick sauce, bring corn to boil, add sauce to corn,lower heat, bring back to sight boil, stirring constantly until thickened. I then thin out the creamed corn with heavy cream.
My grandmother made her creamed corn in the same way, but with corn just picked from the garden & the buter & cream came from my grandparents herd of Jersey cows- the very best creamed corn ever!!!!!