Creamed corn

Many years ago, when I was hosting a party for my father-in-law, I made a creamy corn salad using tinned corn. It tasted amazing and was the only dish that was completely polished off by the guests. Unfortunately, however, I haven't been able to replicate that success, since most of the goodness came out of the can itself.
This dish is adapted from a Martha Stewart recipe, and comes close to what the original dish was like.

Take 100 gms American corn (basically, two packets sold by the subjiwala). Keep 3/4th aside, and roughly grind the rest in a mortar till it forms a rough paste.
Fry 6 spring onions (only the onion part, chopped fine) in 1 tbsp butter till soft.
When it turns transparent, add the whole corn, the ground corn, and 1/2 cup water. Bring to boil, lower heat, cover and let it simmer for 10 mins.
Add 1 tsp sugar and 1/2 cup cream and cook on low heat till the cream thickens.
Add salt and pepper to taste.