Working over a large bowl, cut the corn kernels from the cobs with a paring knife--cut close enough to the cob to get the creamy corn juice.
Melt 1/2 stick of the butter in a large nonstick skillet over low heat. Add the corn and then pour in the cream. Add the cayenne if using and 1/2 teaspoon each seasoning salt and black pepper; mix well. Cover and cook over low heat for 20 minutes. Before serving, add the remaining 1/2 stick butter if desired for extra buttery flavor.
Recipe courtesy of Patti LaBelle