butter to bubble together and begin forming a glossy, slightly caramelized coating.
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it cook, stirring frequently, for 4–6 minutes, or until the cream thickens slightly and clings to the corn in a shiny, rich sauce.
Taste and adjust: if you prefer it sweeter, drizzle in a little more honey; if the sauce seems too thick, loosen it with a
