- 8-10 ears of sweet corn, shucked
- ½ cup heavy cream
- 1 cup milk
- ½ cup unsalted butter
- 3 tablespoons honey
- 1 teaspoon Cajun seasoning
- Salt and pepper, to taste
- Chopped parsley, to garnish
Add water to a large stockpot until half filled. Transfer to stovetop and add heavy cream, milk, butter, honey, and Cajun seasoning, salt and pepper, to taste.
Heat milk and butter on medium until butter is melted and milk is warmed, but not boiling. Add corn cobs and lower heat slightly to prevent milk from scorching.
Simmer corn for 7-12 minutes (shorter for firmer kernels, longer for softer kernels). Carefully remove corn from pot and place on a serving platter to cool slightly before serving.