Take off the husks and as many silk fibers as you can. Cut off any part of the stalk, if any, from the bottom of the cob and stand it up inside a wide, rimmed baking sheet.
Cut the kernels off the cob with a sharp knife from top to bottom, following the natural curve of the cob.
Collect all the kernels and add them to the mixing bowl.
Run the back of the knife up and down the corn cob, scraping leftover corn pieces and starch over the bowl.
Making creamed corn:
Melt butter in a skillet over medium heat and add diced shallots. Sauté shallots until transparent.
Sprinkle flour over the shallots and mix to coat them with flour evenly.
Start pouring in milk slowly, while still gently stirring.
Pour in heavy whipping cream and add sugar, salt, and pepper.
Stir until smooth and add corn kernels and scrapes pieces and starches. Mix everything well and let the corn cook over medium-low heat for about 10 minutes, stirring often.