Cut kernels from ears into a large bowl.
Scrape the cobs with the back of a knife into the same bowl.
Melt butter in a skillet over low heat.
Add onions, garlic, and salt. Cook until onions are soft, about 5 minutes. (Do not brown.)
Stir in corn kernels, juices, and cream. Cook until thickened, about 2 minutes. (Do not stir.)
Season to taste with salt and pepper.