Cover corn in large pot with cold water. Water level should be 1 inch above corn. Add sugar. Bring to a boil. Cover and kill heat. Let sit undisturbed for 30 minutes.

Slowly melt cream cheese and cream in a small non-stick saute pan. Stir with a whisk.

Drain corn and toss with melted cream cheese in a mixing bowl. Season with salt.

Variations; Cayenne pepper, black pepper, parmigiano reggiano, butter, paprika, applewood seasoning