In a medium saucepan, combine 3 cups of corn kernels and ¾ cup of heavy cream. Heat over medium-high heat, stirring occasionally until gently bubbling, about 4-5 minutes.

While the corn and cream mixture is heating, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Stir until smooth.

Once boiling, reduce heat to medium and gradually add the cornstarch slurry. Stir constantly for 2-3 minutes until thickened.

Season with salt to taste and serve immediately.