Drain the liquid from the cans as much as possible.  The corn will still retain some liquid naturally.

Heat a large pan to medium heat.  Add 9 tablespoons of the butter.

Melt the butter and cook until it becomes foamy, and just starts to brown a little.  We are looking for the very beginning stage of browed butter.

Stir in the salt, sugar, onion powder, and pepper.  The little bit of sugar will balance the salt and will also enhance the natural sweetness of the corn.

Add the corn, along with the cream.

Cook on medium heat until the rest of the liquid from the corn evaporates.  The corn should be heated through and remain crisp.

At this point, add one or two more tablespoon of butter and allow it to melt and coat the corn kernels.