Using a corn cutter, cream the corn over a large bowl. (The creamed corn can be frozen in flattened, freezer safe zip-top bags for up to 6 months. Thaw completely in the refrigerator before continuing with the recipe). Transfer the corn to a large saucepan, then add the butter. Bring the mixture to a simmer, stirring constantly. Reduce the heat to low, cover, and cook, stirring occasionally until the corn has thickened and is a deep golden yellow, about 3-4 hours. Season to taste with kosher salt. Enjoy!