Add the ears of corn to a large saucepan and bring 8 cups water to a boil (or enough to cover ears of corn). Add the sugar and salt and boil until tender, about 10 to 15 minutes. Remove corn to a utility platter and let cool.
While the corn is boiling, add the cream to a saucepan and let reduce by 1/3 over low heat.
While cream is reducing, cut kernels from the cobs and set aside until needed.
Remove reduced cream from heat and whisk in butter and Parmesan, and season, to taste, with white pepper. (Add salt only if needed because the cheese will lend saltiness.) Fold in corn kernels and transfer to a family style serving dish.
2007, Robert Irvine, All Rights Reserved.