First things first, grab your frozen corn and let it thaw slightly. You want it manageable but not fully at room temperature to maintain some texture.

Place the corn in a colander.

Rinse under cold water to quick-thaw.

Drain well.

Note: Using frozen corn is a brilliant way to lock in that fresh, sweet taste, especially when out of season.

Next, heat your skillet over medium heat. Add the butter and let it melt until it’s frothy and fragrant but be careful not to let it brown.

Add the butter to the skillet.

Stir frequently to ensure it melts evenly.

Once your butter is melted and bubbling, toss in the corn along with sugar, water, salt, and pepper.

Add all ingredients to the skillet.

Stir to combine.

Cook for about 10-12 minutes or until the corn is heated through and coated in that glorious butter mixture.

Warning: Keep an eye on your heat level; too high, and you’ll risk scorching the butter!

For that last touch of richness, stir in the heavy cream and continue to cook for another 2-3 minutes until everything is hot and bubbly.

Pour in the heavy cream.

Mix thoroughly.

Take the pan off the heat and add the chopped parsley. This not only adds a pop of color but a fresh, herbal note that contrasts beautifully with the sweet, creamy corn.

Sprinkle parsley over the corn.

Stir to distribute.

Tip: Fresh herbs should always be added at the end of cooking to preserve their flavor and color.