Looking for recipe recommendations to make fresh cream corn from scratch.

LINK this is pretty close to what we do although this guy does a crap job of milking the cob with the back side of the knife. You need a really sharp knife and a cut resistant glove if your knife skills aren't really good. I find it's much faster to hold it horizontally in one hand instead of vertically like the guy in the video.
Another tip: vac seal and freeze it. Canning screws up the taste and texture...it will taste just like a can of creamed corn from the grocery store. Minimally processed is best.