splash 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.
Variations & Tips
Variations & Tips
For a touch of salt to balance the sweetness, you can add a small pinch of kosher salt to the skillet when you add the heavy cream; this won’t change the core 4-ingredient concept but will sharpen the flavors. If you like gentle heat, a light sprinkle of freshly ground black pepper or a pinch of crushed red pepper flakes at the end adds a subtle contrast to the
