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.
Variations & Tips
For a touch of salt to balance the sweetness, you can add a small pinch of kosher salt to the
