My husband begs for this every Sunday dinner and scrapes the pan clean. I can’t believe this is only 4 ingredients.

more cream. Continue cooking just until the kernels are tender and the glaze is glossy and bubbling around the edges.

Remove the skillet from the heat and let the corn sit for 2–3 minutes; the sauce will thicken a bit more as it cools slightly. Serve straight from the cast iron skillet while still hot, scooping up plenty of the honey butter cream sauce with each spoonful.