2 TBSP extra virgin olive oil
3-8 garlic cloves, minced
4 cups sweet corn, divided
2 pints heavy cream (might not use it all)
Saute 2 cups of corn and the garlic in oil for a few minutes, then add just enough cream to cover most of the corn. Simmer for about 20 minutes, until cream thickens. Allow to cool slightly, then blend it in a blender until smooth. If it is too thick, add more cream until it is smooth and pourable. Pour it back into the pot and add the remaining corn, then simmer until heated through.