Cut the kernels from the cob using a sharp knife. Use the back of a knife to scrape the cobs and release the corn milk and leftover kernels.

In a large heavy-bottom skillet or cast iron skillet, over medium heat, add butter and sauté onions and bell peppers for 2-3 minutes. Add garlic and sprinkle over the flour and stir for 2 minutes.

Add corn, creole seasoning, sugar, black pepper, and cayenne and cook until tender about 5 minutes. Use a wooden spoon to stir and scrape the fond (brown bits) from the bottom of the pan while cooking. Taste and add additional salt and pepper as needed. Serve warm.