1. Roast the garlic: Preheat your oven to 400°F. Slice the top off the head of garlic, drizzle with olive oil, and wrap it tightly in foil. Roast for 30-35 minutes until the cloves are soft and golden. This step deepens the garlic’s flavor, turning it mellow and buttery.
2. Prepare the corn: While the garlic roasts, shuck your ears of corn and carefully slice off the kernels. If using frozen corn, thaw and drain thoroughly.
3. Cook the corn: In a large skillet over medium heat, melt the butter. Add the corn kernels and sauté for about 5 minutes, stirring occasionally, until they start to soften and release their juices.
4. Add roasted garlic: Squeeze the roasted garlic cloves from their skins into the skillet with the corn. Mash them gently with the back of a spoon to disperse that sweet, garlicky goodness.
5. Add cream and seasonings: Pour in the heavy cream, then stir in salt, pepper, and sugar if using. Let the mixture simmer gently for 7-10 minutes, stirring frequently, until it thickens and coats the corn.
6. Finish with cheese: Stir in the Parmesan cheese if you like, letting it melt and enrich the creaminess.
7. Garnish and serve: Remove from heat and sprinkle with fresh thyme or parsley for a bright touch. Serve warm.

I still remember the first time I made this for friends here in Portland. I told them stories of Mama Lu’s kitchen while the garlic roasted, and as we dug into the warm, creamy dish, it felt like I’d brought a bit of the Blue Ridge Mountains to our city table. It’s those moments that remind me why recipes like this matter—they’re not just food, they’re stories, passed down and shared.