Let me preface this with "This is how Mom and Grandma did it".  Doesn't mean everyone else is wrong, but  ... well maybe it does.

We always used fresh corn on the cob that was just a bit past its prime.  I suppose it is possible with canned or frozen but never tried.  Anyway, cut it off the cob.  Heat a skillet (cast iron preferred) with butter until almost smoking, and put in the corn.  Stir ... if not constant, at least a lot ...  until corn starts to carmelize.  Pour on enough milk to cover the corn and turn down the heat.  Let simmer until just before the milk is all gone and the corn burns (this happens in the blink of an eye so don't get bored and walk away).  Serve immediately.

If that doesn't raise your blood sugar your body's producing too much insulin.