If using fresh corn, shuck and remove kernels from about 4 medium ears (you should have ~4 cups). If using frozen corn, thaw and drain any excess liquid.

Sweat aromatics

In a 10-inch skillet over medium heat, melt 2 tablespoons of the butter. Add the finely minced shallot and sauté 2–3 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Cook corn

Add all the corn to the skillet and cook, stirring occasionally, 4–5 minutes until the kernels begin to get tender and take on a little color.

Make roux and release flavors

Push the corn to one side of the pan. Add the remaining 1 tablespoon butter to the cleared space, sprinkle the tablespoon of flour over the butter and whisk or stir continuously for 30–45 seconds to make a light roux and cook off raw flour taste.

Deglaze and simmer

Slowly add the chicken or vegetable stock while stirring so the roux incorporates. Then add the half-and-half and heavy cream. Stir everything together and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 6–8 minutes, stirring occasionally until the mixture thickens to a creamy consistency.

Blend for creaminess (optional)

For a silkier creamed corn, transfer about one-third of the mixture to a blender or use an immersion blender and pulse briefly (1–3 pulses) until slightly puréed. Return to the pan and stir to combine, leaving some whole kernels for texture.

Finish

Stir in the grated Parmesan, kosher salt, and freshly ground black pepper. Taste and adjust seasoning. If using, add the lemon zest for brightness. Remove from heat and stir in the truffle oil (start with 1 teaspoon; you can add up to 1/2 teaspoon more if desired but avoid overpowering).

Garnish and serve

Transfer to a serving dish, sprinkle with thinly sliced chives, and serve warm. If desired, finish with an extra few drops of truffle oil at the table.