Gather all your ingredients. If using fresh corn, husk and remove the kernels from the cobs. For frozen corn, let it thaw slightly. Canned corn should be drained and rinsed.

In a large skillet, melt the butter over medium heat. Once the butter is bubbly, add the sweet corn. Cook for about 5 minutes, stirring occasionally, until the corn is heated through and tender.

Stir in the heavy cream, garlic powder, and onion powder, and allow it to simmer for about 2-3 minutes until it slightly thickens and bubbles gently.

Add the shredded cheddar cheese into the pan and stir continuously until the cheese melts completely and blends in, creating a creamy mixture.

Taste the dish and season with salt and pepper, adjusting according to preference.

Remove from heat and let the dish sit for a couple of minutes to thicken further before serving.

Spoon the creamy corn into bowls and serve warm, optionally garnished with fresh herbs.